Preheat oven to 325.

Line baking sheets with Silpat or parchment paper. Set aside.

In a bowl over simmering water, melt the butter, the unsweetened chocolate and 6 ounces of the chocolate chips. Stir occasionally.

Once melted set aside to cool for 15 minutes.

In a bowl combine the flour, salt and baking powder, set aside.

In the bowl of an electric mixer beat the eggs, coffee, and vanilla until just combined.

Add the eggs.

Mix on medium to high speed until the batter is thick, about 2-3 minutes.

With the setting on low, add the COOLED chocolate.

Add the flour/salt mixture and fold into the chocolate mixture. Do not stir! You will break down the egg mixture.

In a separate bowl combine the remaining 6 ounces of chocolate chips and the peanut butter eggs. Add 1 tablespoon of flour and mix to coat.

Add the chip/peanut butter egg mixture to the batter and fold into the mixture. Again, do not stir.

With a medium cookie scoop, drop rounded mounds onto cookie sheets.

Bake for 15 minutes and no more.

Let cookies cool on sheets.

Pour a glass of milk and enjoy one or more!