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Mocha Chunk Cookies

You will need:

  • 2-1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons instant coffee crystals
  • 2 teaspoons coffee liqueur or pure vanilla extract
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 1 cup Purity butter, softened
  • 2 large eggs
  • 2 cups (10 ounces) semisweet chocolate bar, coarsely chopped
Mocha Chunk Cookies

Preheat oven to 300 degrees. In a medium bowl, combine flour, cocoa, soda and salt. Mix well with a wire whisk and set aside. In a small bowl, dissolve coffee crystals in liqueur or extract. Set aside. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl and add eggs and dissolved coffee crystals. Beat until smooth. Add flour mixture and chocolate chunks, blending at low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheet 2 inches apart. Bake for 23-25 minutes. Immediately transfer to wire rack to cool.

Yield: 4 dozen

Wine Pairing
Pair with Syrah from Arrington Vineyards