Ingredients: |
Ingredients: 1 1/2 tbsp butter
2 oz bittersweet chocolate, coarsely chopped
2 oz unsweetened chocolate, coarsely chopped
1 tbsp instant coffee granules
1 tbsp hot water
1 tsp vanilla extract
1 1/2 c flour
1/2 c unsweetened cocoa
2 tsp baking powder
1/3 tsp salt
1 1/2 c sugar
1/2 c egg substitute
2 large eggs
1/2 c chopped walnuts
1/4 c semisweet chocolate minichips
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Directions: |
Directions:Preheat oven to 350º. Place butter, bittersweet chocolate, and unsweetened chocolate into a mirowave-safe bowl; microwave at high for 1 minutes or until chocolate is almost melted. Stir until smooth. Combine coffee granules and 1 tbsp hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture.
Lightly spoon flour into dry measuring cups; level with a knife. Combine four, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed for about 6 minutes or until thick and pale. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture, nuts, and chocolate chips.
Cover baking sheets with parchment paper. Drop dough by rounded tablespoonfuls 2" apart on prepared baking sheets; with moist hands, gently press dough into 1/4" thick rounds.
Bake at 350º for 15 minutes or until set. Cool 1 minutes. Remove from pans; cool completely on wire racks. |
This recipe for Mudslide Cookies is from