Mocha Chunk Cookies Recipe
By Published: October 1, 2012
- Yield: 4 dozen cookies (48 Servings)
Ingredients
- 2 1/2 cups flour all-purpose
- 1/2 cup cocoa powder unsweetened
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons instant coffee crystals
- 2 teaspoons coffe liqueur or pure vanilla extract
- 1 cup sugar
- 3/4 cup brown sugar
- 1 cup butter unsalted, softened
- 2 eggs
- 2 cups chocolate bar semisweet, coarsely chopped
Instructions
- Preheat oven to 300 degrees. In a medium bowl, combine flour, cocoa, soda and salt. Mix well with a wire whisk and set aside. In a small bowl, dissolve coffee crystals in liqueur or extract. Set aside. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl and add eggs and dissolved coffee crystals. Beat until smooth. Add flour mixture and chocolate chunks, blending at low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheet 2 inches apart. Bake 23 to 25 minutes. Immediately transfer to wire rack to cool.
2 Comments
I get your magazine every month and have made some of the recipes. I cut this recipe Mocha Chunk Cookies from the magazine and put it in my recipe file.
Unfortunately I misfiled it or lost it. looked it up here. Found it. No print icon. I used my print and tried to print just the recipe. I ended up with 8 pages part magazine and recipe pages 1 and 2 which came at the end of the printing. Most recipes I look up usually have a little printer icon and when you click on it, it will show how the recipe format will come out. Sometimes you can accept the photo or not. Will you be having anything like this anytime soon?
Ms. Lucy: You found one of our old recipes that uses a recipe format that we no longer use. I am happy to report that our new recipes do feature a print function. We hope to convert these old recipes to the new system soon. Thanks for your feedback and for reading The Tennessee Magazine.