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Receta Triple Caress Chocolate Mocha Chocolate Chip Cookies

Name: Triple Caress Chocolate Mocha Chocolate Chip Cookies
Ingredients: 1/4 c. Butter; 1/4 c. Vegetable shortening such as Crisco; 4 ounce Semisweet chocolate cutup; 2 x Large eggs; 3/4 c. Brown sugar; 3/4 c. White sugar; 1 1/2 Tbsp. Decaf coffee crystals; 1 1/2 Tbsp. Boiling water; 1 1/2 tsp Pure vanilla extract; 2 c. Unbleached white flour; 1/2 tsp Baking pwdr; 1/4 tsp Salt; 1/3 c. Unsweetened cocoa (not "dutched"); 8 ounce Best quality semisweet chocolate chips such as Ghiradelli; 6 x to 8 ounce pecans or possibly walnuts chop, toast, opt; Pam or possibly other nonstick spray

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Ingredientes

1/4 c. Butter
1/4 c. Vegetable shortening such as Crisco
4 ounce Semisweet chocolate cutup
2 x Large eggs
3/4 c. Brown sugar
3/4 c. White sugar
1Â 1/2 Tbsp. Decaf coffee crystals
1Â 1/2 Tbsp. Boiling water
1Â 1/2 tsp Pure vanilla extract
2 c. Unbleached white flour
1/2 tsp Baking pwdr
1/4 tsp Salt
1/3 c. Unsweetened cocoa (not "dutched")
8 ounce Best quality semisweet chocolate chips such as Ghiradelli
6 x to 8 ounce pecans or possibly walnuts chop, toast, opt
Â Â Pam or possibly other nonstick spray

Direcciones

Preheat oven to 350 . Combine butter, vegetable shortening and semisweet chocolate in a small saucepan. Heat over low medium till all ingredients are uniformly melted, stirring occasionally. Remove from heat, stir again to smooth, and let cold to room temperature. Meanwhile, whip together at medium high speed for 5 min the Large eggs, brown sugar, and white sugar. As Large eggs and sugar beat, make coffee concentrate by placing decaf in a small bowl and pouring boiling water over it, stirring to dissolve crystals. Stir in vanilla. After Large eggs and sugar have been beaten, add in the decaf vanilla mix, and the reserved melted chocolate mix. Beat another 2 min.
Combine the dry ingredients: flour, baking pwdr, salt, and unsweetened cocoa. These ingredients need not be sifted, but they should be stirred or possibly whisked together well. Remove chocolate mix from mixer stand and stir flour cocoa mix into it by hand. Lastly, stir in chips and optional nuts. Spray two double insulated style cookie sheets with Pam. To make ordinary sized cookies (about 3" in diameter), drop batter by rounded tsp., about 2" apart, onto prepared cookie sheets. To make the very large cookies about 6 to 8" in diameter such as we serve at Dairy Hollow House, scoop batter with a 2 1/2" ice cream scoop, 3/8 of a c. capacity.
You can get 2 to 3 of the large cookies on a sheet. (There is no need to
"splat" the cookies out with your hand; they will spread while baking.)
Bake small cookies in preheated oven for about 10 min; large will take about 20. Let the cookies cold on sheeets 1 minute before transferring to rack.
Yield: about 33 (3") cookies or possibly 15 (6") cookies.
Jour, Crescent Dragonwagon, TVFN.