There's energy built right into these cookies because of the coffee base; adding the chocolate gives them a satisfying mocha taste. If caffeine is a problem, use decaf coffee crystals instead.
Ingredients: 2 tablespoons instant coffee crystals, 3 tablespoons light cream or half-and-half, 1 cup butter, softened, 2/3 cup granulated sugar, 2/3 cup packed brown sugar, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 egg, 1 teaspoon vanilla, 2 1/4 cups all-purpose flour, 1/4 cup cocoa, 1/2 cup chopped nuts, 1/2 cup miniature semisweet chocolate chips.
Instructions: Preheat oven to 375 degrees. In a small bowl stir together instant coffee crystals and 1 tablespoon of the light cream until crystals dissolve; set aside.
In a large mixing bowl beat butter for 30 seconds. Add granulated sugar, brown sugar, baking soda, and salt; beat until combined. Add in the coffee mixture, egg and vanilla until combined. Gradually mix in flour until thoroughly incorporated.
Divide dough in half. Stir the remaining 2 tablespoons light cream and the cocoa into one portion; stir in nuts. Into remaining portion of dough, stir in miniature chocolate chips. Spoon a scant teaspoon of each dough side by side onto an ungreased baking sheet about 2 inches apart. Press dough together lightly.
Bake in preheated 375 degree oven for 8-9 minutes or just until set. Cool on baking sheet for 1 minute before transferring to wire racks to cool.
*I melted some chocolate chips in a resealable storage bag, clipped off one corner of the bag, and drizzled melted chocolate over each cookie (optional).
Makes about 4 dozen two-tone cookies.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
Cookies Rule!!!
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