Zutaten für Emeril's Mocha Chocolate Chip Cookies
- Instant Coffee Powder
- Hot Water
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Ground Nutmeg
- Ground Cinnamon
- 1/2 cup (1 stick) margarine, softened
- Light Brown Sugar
- Granulated Sugar
- 1/4 cup dark chocolate syrup
- Vanilla Extract
- 2 large eggs
- 2 cups Ghirardelli bittersweet chocolate chips
- Walnuts
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Zubereitung von Emeril's Mocha Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, dissolve 1 teaspoon instant espresso powder in 1 tablespoon of hot water. Set aside.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter, softened, and 1/2 cup (1 stick) margarine, softened, until light and fluffy. Gradually add 1 cup granulated sugar and 1/2 cup packed brown sugar, beating until well combined.
- Stir in 1/4 cup dark chocolate syrup and 1 teaspoon vanilla extract. Beat in 2 large eggs, one at a time, until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coffee mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in 2 cups Ghirardelli bittersweet chocolate chips and 1/2 cup chopped walnuts (optional).
- Drop rounded tablespoons of cookie dough onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
67g
Fat
20g
Carbs
8g
