1-1/2 tablespoons instant coffee granules or instant espresso
powder
1-1/2 tablespoons unsweetened cocoa powder
2 tablespoon hot water
2-1/4 cups all-purpose flour
1 teaspoons baking soda
1/2 tsp baking powder
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
1-1/2 teaspoons pure vanilla extract
1-1/2 cups semi-sweet chocolate morsels (can use half white chocolate morsels)
1 cup nuts (optional)
Makes 36 cookies
Heat oven to 350F and line 3 cookie sheets with parchment paper or grease with butter.
Combine coffee granules, cocoa powder and 1 tbsp sugar. Mix well and add hot water to dissolve.
Cream butter, then add sugars. Blend well, then add eggs and vanilla and beat until creamy and well blended, then add coffee/water/cocoa mixture. Combine flour, salt, baking soda and baking powder and add to wet ingredients. Mix until just blended and then add chocolate chips and nuts.
Drop rounded spoonfuls of dough onto cookie sheets, leaving at least 2" apart. Bake for 15-18 minutes, until edges have set but centers are still soft. If you are prefer a chewy cookie to a fluffy one, remove cookies after appx 10 minutes and bang pan onto counter a few times until cookies deflate, then return them to the oven to finish baking.
If any of the cookies are connected to each other, use a knife to separate them when still hot. They will firm up a lot when they cool, so don't be afraid to remove them from the oven when they're still pretty soft. Allow to cool on cookie sheet for 5-10 minutes then transfer to a wire rack to cool down to room temperature.
Commentary: For those of you who bake a lot, you may recognize the base recipe for Nestle Toll House Cookies, with a bit of coffee granules, cocoa and water added. However, I like the flavor and texture a lot better, since I've never been able to get the Nestle recipe to work right for me and tend to get fluffy or mushy cookies rather than crisp yet chewy ones like everyone else seems to make.
If you don't have expresso powder, you can use 2 tbsp coffee in place of the espresso powder and water, or you can use those disgusting Folgers granules that your parent(s) left at your house nine years ago (true story).
The recipe is adapted from one I found on the Cuisinart website. It works fine in there but is a lot easier to go old school and make it in a bowl. Only try this if you have a full size food processor. I have an 8 cup one and it was just a tad too small.
1-1/2 tablespoons unsweetened cocoa powder
2 tablespoon hot water
2-1/4 cups all-purpose flour
1 teaspoons baking soda
1/2 tsp baking powder
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
1-1/2 teaspoons pure vanilla extract
1-1/2 cups semi-sweet chocolate morsels (can use half white chocolate morsels)
1 cup nuts (optional)
Makes 36 cookies
Heat oven to 350F and line 3 cookie sheets with parchment paper or grease with butter.
Combine coffee granules, cocoa powder and 1 tbsp sugar. Mix well and add hot water to dissolve.
Cream butter, then add sugars. Blend well, then add eggs and vanilla and beat until creamy and well blended, then add coffee/water/cocoa mixture. Combine flour, salt, baking soda and baking powder and add to wet ingredients. Mix until just blended and then add chocolate chips and nuts.
Drop rounded spoonfuls of dough onto cookie sheets, leaving at least 2" apart. Bake for 15-18 minutes, until edges have set but centers are still soft. If you are prefer a chewy cookie to a fluffy one, remove cookies after appx 10 minutes and bang pan onto counter a few times until cookies deflate, then return them to the oven to finish baking.
If any of the cookies are connected to each other, use a knife to separate them when still hot. They will firm up a lot when they cool, so don't be afraid to remove them from the oven when they're still pretty soft. Allow to cool on cookie sheet for 5-10 minutes then transfer to a wire rack to cool down to room temperature.
Commentary: For those of you who bake a lot, you may recognize the base recipe for Nestle Toll House Cookies, with a bit of coffee granules, cocoa and water added. However, I like the flavor and texture a lot better, since I've never been able to get the Nestle recipe to work right for me and tend to get fluffy or mushy cookies rather than crisp yet chewy ones like everyone else seems to make.
If you don't have expresso powder, you can use 2 tbsp coffee in place of the espresso powder and water, or you can use those disgusting Folgers granules that your parent(s) left at your house nine years ago (true story).
The recipe is adapted from one I found on the Cuisinart website. It works fine in there but is a lot easier to go old school and make it in a bowl. Only try this if you have a full size food processor. I have an 8 cup one and it was just a tad too small.
