I bought a mix of mocha chocolate chip cookies last week and everyone loved them. but I cannot find the mix longer as it was for Valentine’s Day. so I want to do anything. Where can I get a prescription for them?
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MOCHA CHOCOLATE – CHIP COOKIES
3 c. mini chocolate chips (semi-sweet)
4 oz. unsweetened chocolate (4 sq.)
1/2 c. butter (1 stick)
1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
4 eggs, room temperature
1 1/2 c. sugar
2 tsp. vanilla
1 1/2 tbsp. instant coffee powder
2 c. chopped pecans or walnuts
Melt 1 1/2 cups chocolate chips, butter and unsweetened chocolate in microwave. When smooth remove and cool a little bit. Preheat oven to 350 degrees, line baking sheets with parchment.
Combine flour, baking powder and salt in bowl, keep separate. Combine eggs, sugar, coffee powder and vanilla; beat on high for 2 minutes. Stir in chocolate mixture, then flour. Add remaining chocolate chips and pecans.
Drop on pans by teaspoonful. Bake until cookies are crackled and shiny on top. Bake for 8 minutes only or they will not be chewy inside. Cool completely before removing from pan. Makes 5 dozen
uhhhhhh i dont want 2 lose 2 points
Mocha Chocolate-Chip Cookies
Yields 48 cookies
9 ounces (2 cups) all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon (see note)
1/4 teaspoon salt
10 ounces (2 1/2 sticks) unsalted butter, softened at room temperature
3 tablespoons instant espresso powder (or 4 tablespoons instant coffee granules, crushed)
1 cup confectioners; sugar
1/2 cup packed light brown sugar
1 1/2 cups semisweet chocolate chips
About 1/4 cup granulated sugar for dipping
Heat the oven to 350 degrees F. Line a cooling rack with paper towels.
In a medium bowl, combine the flour, baking powder, cinnamon, and salt.
In a larger bowl, beat the butter and coffee until well combined. Add the confectioners’ sugar and brown sugar and beat until combined. Stir in the flour mixture about 1/2 cup at a time, mixing well after each addition. Stir
in the chocolate chips.
Put the granulated sugar in a small, shallow bowl. Scoop out about 1 tablespoon dough and flatten it slightly into a disk. Dip one side into the granulated sugar and then set the disk, sugar side up, on an ungreased
baking sheet. Repeat with the remaining dough, spacing the disks about
2 inches apart. Bake until the edges start to darken, 12 to 14 minutes.
(Begin checking after 12 minutes, but don’t be tempted to remove them
too soon.) Let the cookies cool for 1 to 2 minutes on the baking sheets. Transfer them to the paper-towel-lined racks to cool completely. Bake
the rest of the dough the same way.
Just make the Nestle Tollhosue Recipe, and add 2 Tbsp of instant coffee powder w/ the dry ingredients.