Here's one for the chocolate-lovers, espresso-lovers and cookie-lovers! Might as well print and laminate this recipe; it's a keeper.
What You Need
Original recipe yields 32 servings
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
1 cup BAKER'S Semi-Sweet Chocolate Chunks
1 cup coarsely chopped PLANTERS Pecans
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Let's 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.
Enjoy your favorite foods while keeping portion size in mind.
Prepare using PLANTERS Walnuts.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
32 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.