Post by mandie68 on Jan 21, 2013 21:59:28 GMT -5
1 cup all-purpose flour
1/2 cup unsweetened baking cocoa
4 teaspoon instant espresso coffee powder or granules
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/3 cups bittersweet chocolate chips
1/2 cup butter or margarine, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 bag (11 oz) caramel baking bits
1. Heat oven to 325 degrees F. In medium bowl, mix flour, cocoa, coffee powder, baking soda and salt; set aside.
2. In large microwavable bowl, microwave 2/3 cup of the chocolate chips and the butter uncovered on High about 1 minutes, stirring once, until softened and chips can be stirred smooth. Add sugar, eggs and vanilla; stir until blended. Stir in flour mixture, mixing just until blended (dough will be thick). Fold in remaining 2/3 cup chocolate chips and the baking bits.
3. Onto ungreased cookie sheet, drop dough by 2 Tablespoonfuls 2" apart. Bake 15 minutes or until edges are set and tiny cracks form on surface. Cool 5 minutes; remove from cookie sheet to cooling rack. Store in tightly covered container.
Serves: 24
1/2 cup unsweetened baking cocoa
4 teaspoon instant espresso coffee powder or granules
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/3 cups bittersweet chocolate chips
1/2 cup butter or margarine, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 bag (11 oz) caramel baking bits
1. Heat oven to 325 degrees F. In medium bowl, mix flour, cocoa, coffee powder, baking soda and salt; set aside.
2. In large microwavable bowl, microwave 2/3 cup of the chocolate chips and the butter uncovered on High about 1 minutes, stirring once, until softened and chips can be stirred smooth. Add sugar, eggs and vanilla; stir until blended. Stir in flour mixture, mixing just until blended (dough will be thick). Fold in remaining 2/3 cup chocolate chips and the baking bits.
3. Onto ungreased cookie sheet, drop dough by 2 Tablespoonfuls 2" apart. Bake 15 minutes or until edges are set and tiny cracks form on surface. Cool 5 minutes; remove from cookie sheet to cooling rack. Store in tightly covered container.
Serves: 24