|
|
|
3/4 c. margarine 2 Tbsp. instant coffee 2 c. plus 2 Tbsp. all-purpose flour 1 tsp. baking soda 1 (11. 5 oz.) pkg. chocolate chunks 1 c. firmly packed brown sugar 1 c. chopped toasted pecans 1 large egg 1 egg yolk 1/2 tsp. salt Combine butter and coffee over medium heat until coffee is dissolved. Cool to room temperature. Combine flour, soda and salt; set aside. Combine butter mixture, sugar, egg and egg yolk in large bowl. Beat at medium speed. Gradually add flour mixture, beating at low speed. Stir in chocolate chunks and pecans. Drop by heaping teaspoons two inches apart on ungreased cookie sheet. Bake at 325 degrees for 12 to 14 minutes. Remove to cooling rack. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |