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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 1 |
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I have not tried this recipe. I'm posting this for safe keeping. I plan to use Splenda for baking in place of the sugar and sugar free chocolate chips. Ingredients:
2 tablespoons instant coffee granules |
1 tablespoon half-and-half cream |
1 cup butter, softened |
2/3 cup sugar |
2/3 cup packed brown sugar |
1 egg |
1 teaspoon vanilla extract |
2 1/2 cups all-purpose flour, divided |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup baking cocoa |
1/2 cup chopped walnuts, toasted |
1/2 cup miniature semisweet chocolate chips |
Directions:
1. In a small bowl, combine coffee granules and cream; set aside. In a large bowl, cream the buuter, sugar and brown sugar until light and fluffy. Beat in the egg, vanilla and reserved coffee mixture. Combine 2 1/4 cups flour, baking soda and salt; gradually add to creamed mixture and mix well.
2. Divide dough in half. To one portion, add the cocoa and walnuts and remaining cream. Stir chocolate chips into remaining dough.
3. To form cookies, place 1 teaspoon of each dough on an ungreased baking sheet; lightly press doughs together. Repeat with remaining doughs. Bake at 375 for 8-10 minutes. Cool for 1 minute before removing from pans to wire racks.
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