Hi there– Today seems like a rerun of 35 years ago. Then, Larry was in seminary and pretty much spent his Saturdays studying– and I would bake the Saturday batch of cookies for the week ahead in our tiny apartment kitchen. And here we are again– on a quiet rainy Saturday studying and baking. These crispy, chewy brownie-ish cookies are about to come out of the oven. Time for a study break.
MOCHA CHOCOLATE CHIP COOKIES
2 1/2 cups chocolate chips, divided
1 stick of butter (1/4 pound)
1 rounded cup of sugar
2 tsp. instant coffee
1 cup flour
1/3 tsp. baking powder
1/3 tsp. salt
In a microwave proof bowl, drop in the butter and 1 1/2 cups of the chocolate chips. Microwave for about 90 seconds to melt it all together. Stir the chocolate mixture for a minute to combine it thoroughly and cool it down. Then with a mixer beat in the sugar, instant coffee and eggs. And finally, by hand, stir in the flour, baking powder, salt and the cup of chocolate chips you have left. This will make a thin cookie batter.
Spoon the batter by tablespoon-fuls onto a cookie sheet sprayed with cooking spray. These cookies really spread so just use one spoonful of batter each and place them a good 2″ apart. Bake at 350 degrees for about 10 minutes until the tops are shiny like a good brownie. Let them sit on the cookie sheet for just a minute to firm up and then take them off to a rack to cool.
It turns out these cookies are pretty irresistible. I’ve already eaten more than I intended.