We recently had a cookie exchange lunch in my office, and my challenge was to make 10 dozen award-worthy cookies. Being the thinker that I am (Ha, yeah right!), I searched for a recipe that would yield at least half the required 10 dozen so I could make no more than two batches instead of something that made 2 dozen … of which I’d end up making five batches! I narrowed the options down to half a dozen or so good large-yield candidates, and ended up choosing the below detailed Mocha Crackle Cookies (courtesy of Taste of Home’s Best Loved Cookies & Bars). They’re pretty good, particularly for the coffee lover. Oh, and did I happen to mention that they won the prize for “Best Looking?” Not too shabby! Enjoy!
. : | Mocha Crackle Cookies | : .
What You’ll Need …
1/2 cup butter, cubed
5 squares (1 ounce each) unsweetened chocolate
1 tablespoon instant coffee granules
1/8 teaspoon salt
1 cup sugar
1 cup packed brown sugar
2 cups plus 3 tablespoons all-purpose flour
2 teaspoons baking powder
1/3 cup confectioners’ sugar
What You’ll Do …
- In a microwave, heat the butter, chocolate and coffee until chocolate is melted; cool slightly.
- In a bowl, beat the eggs and salt; add sugar and brown sugar. Stir in chocolate mixture; mix well.
- Combine flour and baking powder; gradually add to egg mixture to form a soft dough. Cover and refrigerate for 2 hours or until easy to handle.
- Roll dough into 3/4-in. balls. Roll in confectioners’ sugar; place 2 in. apart on greased baking sheets. Bake at 350° for 12 minutes or until set.
- Remove to wire racks to cool.
Note: Recipe yields approximately 5 dozen cookies.