A mocha version of the classic chocolate chip cookie. Originally submitted to ThanksgivingRecipe.com.
INGREDIENTS (for 2 servings):
- 2 cups semisweet chocolate chips
- 2 tablespoons instant coffee powder
- 2 teaspoons boiling water
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 cup chopped nuts
Preheat oven to 350 degrees F (175 degrees C).
Melt over hot (not boiling) water 1/2 cup of the chocolate morsels. Stir until smooth. Cool to room temperature.
In small cup, dissolve the instant coffee in the 2 teaspoons boiling water. Set aside.
In small bowl, combine flour, baking soda, and salt. Set aside.
In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and melted morsels. Mix well. Gradually add flour mixture. Stir in remaining 1-1/2 cups chocolate morsels and walnuts. Form into walnut-sized balls and place on ungreased cookie sheets.
Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets.