Melt 2 cups of semisweet chocolate over a double boiler or in microwave, set aside to cool.

In a large bowl whisk together flour, cocoa powder, baking powder, and salt; set aside.

In a separate bowl whisk eggs, coffee and vanilla extract.

Beat butter, brown sugar, and granulated sugar in a stand mixer or with hand mixer for 4-6 minutes. Beat in egg mixture for 30 seconds. Slowly add melted chocolate and beat until well incorporated.

Reduce mixer speed to lowest setting and slowly add flour mixture.

Stir in chocolate chunks and peanut butter pieces. Cover with plastic wrap and allow dough to stand at room temperature for 30 minutes. This will help the dough thicken to a fudge-like consistency.

Preheat oven to 350 degrees.

Scoop dough with cookie scoop and drop 2 inches apart on parchment lined baking sheet. Lightly press down on the cookies.

Bake for 10-12 minutes, allow cookies to cool on baking sheet for 10 minutes then transfer to wire rack.

Serve warm or allow to cool completely then store in airtight container.