 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 36 |
|
You can make with or without icing. Personally, I think it's easier, and just as yummy, to leave off the icing! Time doesn't include preparing applying icing. Ingredients:
1 1/4 cups firmly packed light brown sugar |
3/4 cup margarine |
2 tablespoons milk |
1 tablespoon instant coffee powder |
1 tablespoon vanilla extract |
1 egg |
1 3/4 cups all-purpose flour |
1 1/2 teaspoons unsweetened cocoa powder |
1 teaspoon salt or 1 teaspoon salt substitute |
3/4 teaspoon baking soda |
1 cup milk chocolate chips |
1 cup coarsely chopped pecans |
4 ounces bittersweet chocolate, cut into chunks |
1 cup white chocolate chips (optional) |
1 teaspoon margarine (optional) |
Directions:
1. Heat oven to 375°. Place brown sugar, margarine, milk, instant coffee and vanilla in large bowl.
2. Beat at medium speed of electric mixer until well blended. Add egg; beat well.
3. Combine flour, cocoa, salt and baking soda. Add to shortening mix; beat at low speed just until blended.
4. Stir in chocolate chips, pecans and chocolate chunks.
5. Drop dough by rounded tablespoonfuls 3 inches apart onto ungreased baking sheets.
6. Bake at 375° for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies.
7. Do not over bake. Cool 2 minutes on baking sheet and then on cooling racks.
8. For icing, place white chocolate chips and margarine in heavy, resealable sandwich bag; seal bag.
9. Microwave at medium for 1 minute
10. Knead bag. If necessary, microwave at medium for another 30 seconds at a time until mix is smooth when kneaded.
11. Cut small tip off corner of bag and pipe shapes on cookies or drizzle randomly.
|
|