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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 15 |
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Crisp on the outside, gooey on the inside, these mocha-flavored cookies from Pamela Jessen in Calgary, Alberta are the perfect treat for chasing away winter doldrums. Why not invite a friend over some snowy afternoon to share a plateful and a cup of coffee? Ingredients:
1/4 cup butter, cubed |
1/4 cup semisweet chocolate chips |
1-1/2 teaspoons instant coffee granules |
1/3 cup sugar |
1/3 cup packed brown sugar |
1 egg, lightly beaten |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
2 tablespoons plus 2 teaspoons baking cocoa |
1/4 teaspoon baking powder |
1/8 teaspoon salt |
1/3 cup english toffee bits or almond brickle chips |
1 ounce milk chocolate, melted |
Directions:
1. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla.
2. Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray.
3. Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate. Yield: 15 cookies.
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