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Desserts

Chocolate Espresso Chunk Cookies

Chocolate Espresso Chunk Cookies recipe
photo by:kraft
Here's one for the chocolate-lovers, espresso-lovers and cookie-lovers! Might as well print and laminate this recipe; it's a keeper.
time
prep:
20 min
total:
32 min
servings
total:
32 servings, 1 cookie each

What You Need

3
Tbsp.  GEVALIA Espresso Roast
2
Tbsp.  water
2-1/4
cups  flour
1/2
cup  unsweetened cocoa powder
1
tsp.  baking soda
1
cup  butter, softened
1-1/4
cups  sugar
2
 eggs
1
cup  BAKER'S Semi-Sweet Chocolate Chunks
1
cup  coarsely chopped PLANTERS Pecans

Make It

HEAT oven to 350ºF.

STIR coffee grounds and water until blended; set aside. Combine flour, cocoa powder and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs and coffee; mix well. Gradually beat in flour mixture until blended. Add chocolate chunks and nuts; mix well.

DROP heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.

BAKE 11 to 12 min. or until centers are puffed. Cool on baking sheets 2 min.; remove to wire racks. Cool completely.

Kraft Kitchens Tips

Serving Suggestion
Enjoy your favorite foods while keeping portion size in mind.
Substitute
Prepare using PLANTERS Walnuts.
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