Mix the egg replacer according to your directions and set aside.
In a double boiler melt 4 ounces (½ cup) of the chocolate chips.
Cool to room temperature.
While this is cooling - mix the instant coffee and boiling water in a small bowl.
In a medium bowl mix the flour, baking soda and salt. Set aside.
In a large bowl add the butter and the sugars. Beat on medium speed until creamy.
Add the coffee mixture and mix well.
Add the egg replacer mixture and the cooled melted chocolate.
Add the flour mixture to this large bowl of all the wet ingredients. Mix well.
Stir in the remaining 8 ounces of chocolate chips and the walnuts.
Drop by heaping teaspoons full onto an ungreased baking sheet. Spacing about 2" apart.
Bake at 350° for 10 to 12 minutes.
Allow to sit 2 to 3 minutes until removing them to a rack to cool completely.