Desserts

BAKER'S® ONE BOWL Mocha Melt Cookies

(5)

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photo by:kraft

Very good, little brownie is what my grandson said called them.

posted by

barb952

on 4/16/2009

time

prep:

10 min

total:

19 min

servings

total:

About 3 doz. or 18 servings, about 2 cookies each

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What You Need

pkg. (4 oz.) BAKER'S Unsweetened Chocolate

1/2

cup (1 stick) butter or margarine, softened

1-1/4

cups sugar

egg

tsp. vanilla

1/3

cup milk

1-1/4

cups flour

1/2

cup MAXWELL HOUSE INTERNATIONAL CAFÉ Suisse Mocha Café

tsp. CALUMET Baking Powder

Make It

PREHEAT oven to 350°F. Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

ADD butter and sugar; beat with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Blend in milk. Add flour, flavored instant coffee and baking powder; beat on low speed until well blended. Drop tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

BAKE 9 min. or until cookies are puffed and leave a slight indentation when touched lightly in centers with fingers. Cool 2 min. on baking sheets; remove to wire racks. Cool completely.

Kraft Kitchens Tips

Size-Wise

Looking for something sweet? One serving of this chocolatey treat will hit the spot when served with a cold glass of fat-free milk.

Storage Know-How

Store in tightly covered container at room temperature up to 1 week.

Substitute

Prepare as directed, using your favorite flavor of MAXWELL HOUSE INTERNATIONAL CAFÉ.

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barb952

posted:4/16/2009

Very good, little brownie is what my grandson said called them.

1stlady05

posted:11/14/2006

It was very crumbly. Didn't taste like a cookie but more like a cake.

Gail081959

posted:1/7/2005

These cookies tasted like brownies. They're very good, but soft. I did chill the coffee beverage before adding it to my batter and I chilled the batter before baking, I think that helped some. I would make these cookies again.

aliciahelfrich

posted:6/15/2004

The cookies (if that's what you would call them) tasted great. The only problem is that they were too soft. Something in the recipe must be wrong. I followed it exactly and they just fell apart when I tried to pick them up. <<< Response from Kraft Kitchens Expert, Mary ~ Recipe does yield a soft cookie, similar in texture. Some tips to prevent a "too soft" cookie: - use butter or margarine that is softened but still firm. Do not use very soft or melted butter or margarine. - cool cookies completely. This will firm up the cookies.>>>

jennchen

posted:6/4/2002

Soft and good taste, but the cookies had more of a cake consistency and texture than a cookie. Would probably be better as cupcakes.