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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 tbsp butter
2 oz bittersweet chocolate, coarsely chopped
2 oz unsweetened chocolate, coarsely chopped
1 tbsp instant coffee granules
1 tbsp hot water
1 tsp vanilla extract
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup unsweetened cocoa
2 tsp baking powder
1/8 tsp salt
2 1/2 cups sugar
1/2 cup egg substitute
2 large eggs
1/2 cup chopped walnuts
1/4 cup semisweet chocolate mini-chips
Preheat oven to 350. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. Combine coffee granules and 1 tbsp hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture, nuts, and chocolate chips.
Cover baking sheets with parchment paper. Drop dough by rounded tbspfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inch-thick rounds. Bake at 350 for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.
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MUDSLIDE COOKIES II
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 tbsp butter
2 oz bittersweet chocolate, coarsely chopped
2 oz unsweetened chocolate, coarsely chopped
1 tbsp instant coffee granules
1 tbsp hot water
1 tsp vanilla extract
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup unsweetened cocoa
2 tsp baking powder
1/8 tsp salt
2 1/2 cups sugar
1/2 cup egg substitute
2 large eggs
1/2 cup chopped walnuts
1/4 cup semisweet chocolate mini-chips
Preheat oven to 350. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. Combine coffee granules and 1 tbsp hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture, nuts, and chocolate chips.
Cover baking sheets with parchment paper. Drop dough by rounded tbspfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inch-thick rounds. Bake at 350 for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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