- 2 cups Butter, unsalted
- 2 tablespoons Coffee extract, or 2 Tbp Instant coffee granules
- 4 cups All-purpose flour, plus 2 tablespoons
- 1 ½ cups Cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 cups Brown sugar
- 1 cup Sugar
- 4 ea Eggs, room temperature
- 2 teaspoons Vanilla extract
- 20 ounces Andes Peppermint Crunch Baking Chips, 1 pkg
- 8 ounces Semi-sweet chocolate chips
ingredients
directions
Preheat oven to 350° F. In a small saucepan melt butter with coffee granules over low heat until granules are completely dissolved. Remove pan from heat and let cool to about room temperature. Sift together flour, cocoa, baking soda and salt in a medium bowl and set aside. Beat butter mixture, sugar, brown sugar and vanilla in a a large bowl. Beat at medium speed with an electric mixer until creamy. Beat in eggs. Gradually beat in the flour mixture 1/3 at a time, beating at low speed just until blended. Stir in Andes Peppermint Crunch Baking Chips, chocolate chunks and nuts. Drop rounded tablespoons of dough 2 inches apart onto an ungreased or parchment lined baking sheet. Bake for 10-12 minutes. Let rest on baking sheet for 1 minute then transfer to wire racks to cool completely. Yield: Make approximately 4 dozen cookies. |
Keywords
kev, cookies
Cookies - Andes Double Chocolate Peppermint Crunch . To import, drag image to your MacGourmet recipe box.
