Ingredients: |
Ingredients: 1 cup unsweetened imported cocoa, preferably Valrhona or Ghirardelli's
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 cup salted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed, do not substitute with dark brown sugar
4 teaspoons pure vanilla extract
2 eggs, room temperature
4 tablespoons brewed coffee, room temperature
1 cup semi-sweet chocolate chips
1 cup chopped Hershey Milk Chocolate candy bars
1½ cups chopped walnuts or pecans
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Directions: |
Directions:1). Preheat the oven to 350 degrees. Ensure that all ingredients are room temperature before beginning. Line a large cookie sheet with parchment paper. Whisk together the flour, cocoa, baking soda, cinnamon and salt into a small bowl and set aside.
2). In the bowl of a stand mixer fitted with the paddle attachment, on medium-high speed, beat the butter, granulated sugar, brown sugar and vanilla until light and fluffy, about 2 minutes. With the mixer on medium speed, add the eggs one at a time, beating for 1 minute after each addition.
3). With the mixer on low, gradually add the flour mixture in 3 batches, mixing only until just incorporated after each addition. Stir in the coffee, chocolate chips, candy and nuts. Cover and chill the cookie dough in the refrigerator for 30 minutes to an hour before baking.
4). Drop the cookies with a 2-tablespoon scoop onto the prepared cookie sheet. Keep the remaining cookie dough in the refrigerator chilling while you bake off the cookies. Bake for 17 to 20 minutes or until done. Cool on the baking sheet for 10 minutes, then remove to wire racks to cool completely. |
This recipe for Joseph's Chocolate Cookies is from