Prep time 30 minutes
Cook time 11 minutes
Yield: Serves or Makes about 20
Preheat oven to 325º F. Spread pecans and walnuts on a baking sheet and toast in the oven until browned and fragrant, 8 to 10 minutes. Let cool and break nuts into pieces with your hands. Set aside.
Combine butter, semisweet chocolate, and unsweetened chocolate in a bowl set atop a pan of barely simmering water. Stir until melted and smooth. Set aside to cool slightly.
In the bowl of a stand mixer fitted with whip attachment, combine eggs, espresso powder, and vanilla. Beat to combine. Add sugar and beat 2 to 3 minutes. Add chocolate mixture and beat until combined. In a small bowl, whisk together flour, cocoa, baking powder, and salt. Add all at once to mixing bowl and beat on low speed until just combined. Fold in by hand the chocolate chips, dried fruit, and toasted nuts.
Drop by heaping tablespoons (about 2 inches wide), set 2 inches apart, on 2 parchment lined baking sheets. Bake 10 to 11 minutes, until set around the edges but still looking underdone in the center, switching pans halfway through baking. Let cool on baking sheets 5 to 10 minutes, then transfer to cooling racks.