2 eggs 2 teaspoons instant coffee crystals 2 tablespoons coffee flavored liqueur 1 cup butter or margarine, softened 3/4 cup packed brown sugar 1 cup white sugar 2 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups semisweet chocolate chips Preheat oven to 300 degrees F (150 degrees C). In a small bowl, dissolve instant coffee crystals into the coffee liqueur; set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Gradually add eggs and coffee mixture while mixing. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Stir in the chocolate chips. Drop dough by rounded tablespoonfuls onto a cookie sh eet.
Cookies s hould be at least 2 inches apart. Bake for 23 to 25 minutes. Immediately transfer cookies to cooling rack after baking. These keep well at room temperature or refrigerated.
Cookies s hould be at least 2 inches apart. Bake for 23 to 25 minutes. Immediately transfer cookies to cooling rack after baking. These keep well at room temperature or refrigerated.
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