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ESPRESSO CHOCOLATE CHIP COOKIES Recipe | |
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Ingredients:
1/2 cup butter 1/4 cup baking cocoa 1 cup margarine 3-3/4 cups flour 1 cup brown sugar 1 tsp. salt 1 cup granulated sugar 1-1/2 tsp. soda baking 4 Tbs. Kahlua liqueur 1 tsp. cinnamon 2 Tbs. Instant Expresso coffee powder 2 - 12oz. bags chunk dark chocolate chips 1 Tbs. vanilla 1-1/2 cups pecan halves 2 eggs
Directions:
Combine Crisco and margarine. Cream and add sugars. Add liqueur, expresso powder and vanilla. Add eggs. Combine dry ingredients and add. Mix and add nuts and chocolates. Chill dough for 3 hours. Shape into golf-ball size balls. Place on an ungreased baking sheet. Bake at 375F. for 10 - 12 minutes. Place cookies on rack to cool Store air-tight. Makes 4 dozen large, fantastic cookies.
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