Cocoa Mocha Chocolate Chip Crinkle Cookies
This turned out better than expected so I had to capture the recipes. I made these for a thing at Zoe’s school. I was busy so I had to get it done 2 days ahead of time. I think that made them better, really. And don’t be mad at the margarine. Sometimes when experimenting with a cookie, butter is too dear or I’m moving away from an oil based recipe. I like the margarine in this cookie and I’m going to keep it there.
Cocoa Mocha Chocolate Chip Cookie Recipe
1 stick margarine, (.25 cup)
1 cup dark brown sugar
1 tablespoon espresso powder
2 teaspoons vanilla
1 cup flour
1 teaspoon baking powders
1/2 teaspoon salt
12 ounces chocolate chips
Cream margarine, sugar, eggs, espresso powder, and vanilla together. Make sure it’s no longer grainy. Combine the flour with baking powder and salt. Add to the creamed mixture. Scrape the sides and add the chips. Don’t mix too much. The dough will be soft. Chill an hour.
Scoop into balls and roll in powdered sugar. They spread so make them roomy on the sheet. bake at 350 for 15 minutes. It’s easy to over bake a cocoa cookie since you can’t see them brown. So start checking at 13 minutes and pull them out as soon as you think they are done.