chocolate mocha chocolate chip cookies
Oh my........ chewy cookie with a hint of caramelized crisp on the outer layer, heavenly rich chocolate, warm from the oven.
I went into the kitchen to bake a pear crisp for the Halloween Party tomorrow and came out with chocolate mocha chocolate chip cookies.
It was a very logical progression, actually. I took all the ingredients for the pear crisp out, pre-heated the oven, glanced up and saw the most amazing chocolate chip cookie ice cream sandwich on FoodPornNetwork. Put away the pear crisp ingredients, took out additional stuff for chocolate chip cookies, looked up the Butter Flavor Crisco recipe, which is the best chocolate chip cookie ever, IMHO. Using all Crisco and brown sugar makes the cookie super chewy and caramel-y and tastes just like the "gourmet" ones you buy in the grocery store. It stores well for up to 2 weeks (if they last that long!) so are great to put in care packages. Or you can freeze the dough and bake only a few at a time. Of course, this only works if you can manage to resist eating the frozen dough. (Who... me? Couldn't be!)
Well, tonight I decided to experiment a bit just because.
First I doubled the recipe because who on earth wants to use only half a bag of chocolate chips?? But I since I only had one stick of Crisco and wanted a butterier (is too a word!) flavor, I added 1 stick of unsalted butter, softened. I also added instant coffee crystals into the millk before adding to the wet ingredients. Then I added cocoa powder to the dry ingredients. Then I added coffee mocha syrup (used to make iced mochas) to balance the addition of dry cocoa and keep the dry/wet ratio the same. To balance the use of butter so that I wouldn't have flat crispy cookies, I increased the baking soda by 1/4 teaspoon. If I had pecans I would have added those. Next time I want to try this recipe and sub toffee chips or white chocolate chunks.
Chocolate Mocha Chocolate Chip Cookies
2 1/4 cups firmly packed light brown sugar
1/4 cup granulated sugar
1 cup (one stick) Butter Flavor CRISCO shortening
1/2 cup (one stick) unsalted butter, softened
2 tablespoons vanilla extract
4 tablespoons milk
1/4 cup instant coffee granules, dissolved
2 eggs
1/4 cup chocolate mocha syrup
3 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa (more or less to taste)
1 1/2 teaspoons salt
1 3/4 teaspoons baking soda
1 12-ounce package semi-sweet chocolate chips
1 1/2 cups pecan pieces (optional)
Heat oven to 375ºF. Cream sugars, Butter Flavor Crisco Shortening, unsalted butter, and vanilla in large bowl. Dissolve instant coffee granules in milk and add to wet ingredients. Add mocha syrup. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
Combine flour, cocoa, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips and nuts, if used.
Drop rounded measuring tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375ºF for 8 to 10 minutes for chewy cookies (they will look moist and not quite done). DO NOT OVERBAKE. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely.
I went into the kitchen to bake a pear crisp for the Halloween Party tomorrow and came out with chocolate mocha chocolate chip cookies.
It was a very logical progression, actually. I took all the ingredients for the pear crisp out, pre-heated the oven, glanced up and saw the most amazing chocolate chip cookie ice cream sandwich on FoodPornNetwork. Put away the pear crisp ingredients, took out additional stuff for chocolate chip cookies, looked up the Butter Flavor Crisco recipe, which is the best chocolate chip cookie ever, IMHO. Using all Crisco and brown sugar makes the cookie super chewy and caramel-y and tastes just like the "gourmet" ones you buy in the grocery store. It stores well for up to 2 weeks (if they last that long!) so are great to put in care packages. Or you can freeze the dough and bake only a few at a time. Of course, this only works if you can manage to resist eating the frozen dough. (Who... me? Couldn't be!)
Well, tonight I decided to experiment a bit just because.
First I doubled the recipe because who on earth wants to use only half a bag of chocolate chips?? But I since I only had one stick of Crisco and wanted a butterier (is too a word!) flavor, I added 1 stick of unsalted butter, softened. I also added instant coffee crystals into the millk before adding to the wet ingredients. Then I added cocoa powder to the dry ingredients. Then I added coffee mocha syrup (used to make iced mochas) to balance the addition of dry cocoa and keep the dry/wet ratio the same. To balance the use of butter so that I wouldn't have flat crispy cookies, I increased the baking soda by 1/4 teaspoon. If I had pecans I would have added those. Next time I want to try this recipe and sub toffee chips or white chocolate chunks.
Chocolate Mocha Chocolate Chip Cookies
2 1/4 cups firmly packed light brown sugar
1/4 cup granulated sugar
1 cup (one stick) Butter Flavor CRISCO shortening
1/2 cup (one stick) unsalted butter, softened
2 tablespoons vanilla extract
4 tablespoons milk
1/4 cup instant coffee granules, dissolved
2 eggs
1/4 cup chocolate mocha syrup
3 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa (more or less to taste)
1 1/2 teaspoons salt
1 3/4 teaspoons baking soda
1 12-ounce package semi-sweet chocolate chips
1 1/2 cups pecan pieces (optional)
Heat oven to 375ºF. Cream sugars, Butter Flavor Crisco Shortening, unsalted butter, and vanilla in large bowl. Dissolve instant coffee granules in milk and add to wet ingredients. Add mocha syrup. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
Combine flour, cocoa, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips and nuts, if used.
Drop rounded measuring tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375ºF for 8 to 10 minutes for chewy cookies (they will look moist and not quite done). DO NOT OVERBAKE. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely.