Pre-heat the oven to 325 degrees. Line 2 baking sheets with parchment paper.

Place the butter, 6 oz. of chocolate chips, and the unsweetened chocolate in a glass bowl. Place the bowl over simmering water and stirring occasionally, melt the chocolates and butter. Once melted, let it cool in room temperature for 10-15 minutes.

Combine the remaining 6 oz. chocolate chips, walnut halves, pecan halves, peanut butter chips and 1 tablespoon flour in a bowl. Set aside.

Beat the eggs, espresso powder, and vanilla in the bowl of an electric mixer fitted with a paddle attachment until they are combined. Scrape the bottom of the bowl with a rubber spatula halfway through to ensure that they mix thoroughly.

Increase the speed to medium high and add the sugar. Beat it for 2 minutes.

Decrease the speed to low and add the chocolate mixture and mix it until combined. Set it aside.

Whisk the remaining 1/3 cup flour, baking powder, and salt in a bowl.

Fold it in to the chocolate batter. Do not overmix.

Lastly, fold the mixed nuts and chocolate chip mixture until they are all coated with the chocolate batter mixture.

Using 2 spoons, drop rounded amounts of batter 1 inch apart from each other on to the prepared baking pans. Keep in mind that they almost double in their size. Mine were close 2 inches in diameter. I ended up with 12 globs.

Bake for 15 minutes. Cool it on a rack.