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Recipe and photography courtesy of Cuisinart’s Simple & Enticing Recipes with Fabrizio Bottero. |
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Mocha Chocolate Chip Cookies |
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Ingredients: |
- 1 1/2 tablespoon instant coffee granules or instant espresso powder
- 1 1/2 tablespoons unsweetened cocoa powder
- 2 tablespoons hot water
- 2 1/4 cups all-purpose flour
- 1 1/4 tablespoons baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, cut in 8 pieces, at room temperature
- 3/4 cup firmly packed light brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1 cup pecan halves (may be toasted)
- 1 1/2 cups semi-sweet chocolate morsels (you may use half white chocolate morsels if desired)
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Preparation: |
- Preheat the oven to 350°F.
- Line 2 baking sheets with parchment paper.
- Combine the instant coffee granules, cocoa and water in a small bowl and stir to blend. Reserve. Combine the flour, soda and salt in a small bowl, stir to blend and reserve.
- Place the butter and sugars in the Cuisinart Food Processor fitted with the metal chopping blade. Process about 1 minute until the mixture is smooth and creamy. Scrape the work bowl and process 30 seconds longer.
- Add the coffee, cocoa and water mix, eggs and vanilla.
- Process 30 seconds and scrape the sides of the work bowl. Process 20 seconds longer and scrape the work bowl again.
- Pour the dry ingredients over the top of the creamed ingredients.
- Top with the cooled pecans and chocolate chips. Pulse until the flour, nuts and chocolate chips are just blended- do not overprocess!
- If there is still a sprinkling of flour showings, stir this in with a spatula.
- Drop the dough by rounded spoonfuls about the size of a walnut, 2 inches apart, on the prepared baking sheets.
- Bake until golden, about 16 to 18 minutes.
- Cool slightly on the baking sheet then transfer to a wire rack to cool completely. Stores in an airtight container.
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