Triple Caress Chocolate Mocha Chocolate Chip Categories: Cookies Yield:
1 Recipe
1/4 c Butter
1/4 c Vegetable shortening;
-such as Crisco
4 oz Semisweet chocolate; cutup
2 Eggs
3/4 c Brown sugar
3/4 c White sugar
1 1/2 tb Decaf coffee crystals 1 1/2 tb Boiling water 1 1/2 ts Pure
vanilla extract
2 c Unbleached white flour 1/2 ts Baking powder 1/4 ts Salt
1/3 c Unsweetened cocoa (not
-“dutched”)
8 oz Best quality semisweet
-chocolate chips; such
-as Ghiradelli
6 to 8 oz pecans or walnuts;
-chop, toast, opt
Pam or other nonstick spray
Preheat oven to 350~. 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 Pam. To make ordinary sized
cookies (about 3? in diameter), drop batter by rounded teaspoons, about
2? apart, onto prepared cookie sheets. To make the very large cookies
about 6 to 8? in diameter such as we serve at Dairy Hollow House, scoop
batter with a 2 1/2? ice cream scoop, 3/8 of a cup capacity. You can get
2 to 3 of the large cookies on a sheet. (There is no need to
“splat” 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 sheeets 1 minute before
transferring to rack. Yield: about 33 (3“) cookies or 15
(6”) cookies. Source: Chef du Jour, Crescent Dragonwagon, TVFN. MM
Waldine Van Geffen [EMAIL PROTECTED]
I'm in my own little world, but thats ok everybody knows me here
Angelique
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
