You will need:
Preheat oven to 300 degrees. In a medium bowl, combine flour, cocoa, soda and salt. Mix well with a wire whisk and set aside. In a small bowl, dissolve coffee crystals in liqueur or extract. Set aside. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl and add eggs and dissolved coffee crystals. Beat until smooth. Add flour mixture and chocolate chunks, blending at low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheet 2 inches apart. Bake for 23-25 minutes. Immediately transfer to wire rack to cool.
Yield: 4 dozen
Pair with Syrah from Arrington Vineyards
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