ESPRESSO CHOCOLATE CHIP COOKIES

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.

Submitted 6/13/05.
Source: AOL Hometown
Submitted By: Marlen
matchlessm@aol.com
ESPRESSO CHOCOLATE CHIP COOKIES