2 1/2 c All-purpose flour
1/2 c Unsweetened cocoa powder
1/2 ts Baking soda
1/4 ts Salt
1 tb Instant espresso crystals*
2 ts Coffee liqueur**
1 c White sugar
3/4 c Dark brown sugar
1 c Salted butter; softened
2 lg Eggs
2 c Semisweet chocolate from
-bars – chopped Preheat oven to 300. Combine flour, cocoa, soda, and salt and mix well. In a small bowl, dissolve espresso in coffee liqueur and set aside. In a large bowl, blend white and brown sugars. Add butter to make a grainy paste and scrape sides of bowl down when necessary. Add eggs and coffee mixture andbeat at medium speed. Add flour mixture and chocolate chunks and blend on low just until combined. Do not overmix. Drop by rounded tablespoons. Onto ungreased cookie sheet about 2 inches apart. Bake about 25 minutes and quickly transfer to cool flat surface. *If you don’t have instant espresso, just use instant coffee. **If you don’t want to use coffee liqueur, use strong coffee. THE DESSERT SHOW SHOW #DS3020 —–