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Mocha Morsels | ![]() |
You never know where you’ll discover a great recipe. My sister once mailed a magazine article she’d clipped. I don’t remember the article’s topic but often make the cheese gnocchi pie, a cheesy side dish, printed on the other side.
The recipe for MOCHA MORSELS was published in a food magazine, no surprise there, but in an ad for a food processor. Mix up a batch of cookies in a food processor? Whatever!
While I can’t imagine cooking without a Cuisinart, the hand mixer I bought for ten bucks many years ago has served well. The Maytag man should be so lonely.
MOCHA MORSELS
Baking time: 30 – 40 minutes
Makes 4 dozen medium cookies
- 1 cup chopped pecans
- 1-1/2 tablespoons instant expresso powder or instant coffee granules
- 1 tablespoon hot water
- 1 cup unsalted butter
- 2/3 cup brown sugar (reduced from 3/4 cup)
- 2/3 cup white sugar (reduced from 3/4 cup)
- 1 egg
- 2-1/2 teaspoons vanilla
- 2 cups flour
- 1-1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup mini chocolate chips (reduced from 1-1/2 cups)
Set oven to 350F. Spread pecans in single layer on baking sheet and toast in oven (while still heating) until nuts are aromatic, about 10 minutes.
Stir together expresso powder and water in small dish.
With a mixer, cream butter and sugars in a large bowl. Add egg, vanilla and expresso mixture; combine well. Measure flour, baking soda and salt into batter. Use a spoon to stir together lightly, then combine all ingredients well with the mixer. Stir in chocolate chips and pecans, cooled if desired.
Cover baking sheet with parchment. Using two spoons, one to scoop and one to scrape, form cookies on baking sheet, leaving space between for spreading. Bake 10 – 12 minutes or until golden brown.
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Those sound delicious. Thanks for sharing the recipe. And thanks again for offering your words of wisdom to me and ma blog via foodscool :)
ReplyDelete10/27/2005
And here I've been trying to resist the urge for chocolate chip cookies. This isn't helping Alanna!
ReplyDeleteThese sound wonderful. I've made a similar recipe before, but I'm always amazed at how even the tiniest change in a chocolate chip cookie recipe can alter the finished product so much. Case in point--the use of mini chocolate chips instead of regular sized. I keep forgetting to do this, though I've found that you end up with a totally different--and totally wonderful--cookie when you do. Thanks for the recipe--and the reminder!
ReplyDeleteTanna ~ So sorry! (But you won't be!)
ReplyDeleteSusan ~ Isn't it something, yes. But I love how mini chocolate chips distribute so beautifully throughout the cookies. It's all I ever use.
Hm, these look deliciosus :] I'm so glad i found this blog, always happy to discover a new place full of great receipes.
ReplyDeleteYum! That looks tasty.
ReplyDeleteMmm, I love chocolate and coffee together, especially in cookies! Thanks for the recipe!
ReplyDeleteMmmmmmmmm...coffee is right up my alley! These do sound delicious! On my list of things to do soon! Cheers
ReplyDeleteI love these cookies!!! I used French Vanilla Instant Coffee!
ReplyDeleteBut, I have a question! My recipe made 30 cookies (I used a medium cookie scoop) and I used brown sugar Splenda. I know that this changes the points value...but I just cannot figure it out! Can you help?