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Categories:
butter vegetable shortening chocolate eggs brown sugar sugar white coffee crystals water - Boiling vanilla flour baking powder salt cocoa powder chocolate chips pecans
Viewed: 53 - Published at: 9 years agoIngredients
- 1/4 cup butter
- 1/4 cup vegetable shortening
- 4 ounces chocolate (semi-sweet) semi-sweet, cutup
- 2 large eggs
- 3/4 cup brown sugar
- 3/4 cup sugar white
- 1 1/2 tablespoons coffee crystals, decaf
- 1 1/2 tablespoons water boiling
- 1 1/2 teaspoons vanilla extract pure
- 2 cups flour, unbleached all-purpose
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 13 cup cocoa powder
- 8 ounces chocolate chips (semi-sweet) best quality
- 6 ounces pecans or walnuts, preferably toasted
Method
- Preheat oven to 350F (180C).
- Combine butter, vegetable shortening and semisweet chocolate in a small saucepan.
- Heat over low medium until all ingredients are uniformly melted, stirring occasionally.
- Remove from heat, stir again to smooth, and let cool to room temperature.
- Meanwhile, whip together at medium high speed for 5 minutes the eggs, brown sugar, and white sugar.
- As eggs and sugar beat, make coffee concentrate by placing decaf in a small bowl and pouring boiling water over it, stirring to dissolve crystals.
- Stir in vanilla.
- After eggs and sugar have been beaten, add the decaf vanilla mixture, and the reserved melted chocolate mixture.
- Beat another 2 minutes.
- Combine the dry ingredients: flour, baking powder, salt, and unsweetened cocoa.
- These ingredients need not be sifted, but they should be stirred or whisked together well.
- Remove chocolate mixture from mixer stand and stir flour cocoa mixture into it by hand.
- Lastly, stir in chips and optional nuts.
- Spray two double insulated style cookie sheets with cooking spray.
- To make ordinary sized cookies (about 3 inches in diameter), drop batter by rounded teaspoons, about 2 inches apart, onto prepared cookie sheets.
- To make the very large cookies about 6 to 8 inches in diameter, scoop batter with a 2 1/2-inch ice cream scoop, 38 of a cup capacity.
- You can get 2 to 3 of the large cookies on a sheet.
- (There is no need to flatten the cookies out with your hand; they will spread while baking).
- Bake small cookies in preheated oven for about 10 minutes; large will take about 20.
- Let the cookies cool on sheets 1 minute before transferring to rack.