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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 111 |
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These rich, soft cookies are convenient to make ahead, advises Berniece Wallace of Van Meter, Iowa. The dough and cookies freeze well. Ingredients:
4 cups (24 ounces) semisweet chocolate chips, divided |
2 cups butter |
3 cups sugar |
3 cups packed brown sugar |
1 cup baking cocoa |
1 tablespoon instant coffee granules |
8 eggs, lightly beaten |
3 tablespoons vanilla extract |
8 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
1-1/2 cups chopped walnuts |
Directions:
1. In a large microwave-safe bowl, melt 2 cups of chocolate chips and butter; stir until smooth. Combine the sugars, cocoa and coffee; add to chocolate mixture. Stir in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to chocolate mixture and mix well. Stir in the walnuts and remaining chocolate chips.
2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-11 minutes or until edges are set. Remove to wire racks to cool. Yield: 18-1/2 dozen.
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