Coffee Chocolate-Chip Cookie
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Ingredients
- 3/4 c. blanched slivered almonds
- 1/3 c. instant coffee granules
- 2 T. hot water
- 2 2/3 c. all-purpose flour
- 3/4 t. baking soda
- 1/2 t. salt
- 1/2 c. butter, softened
- 1 1/4 c. white sugar
- 1 t. vanilla extract
- 2 eggs
- 2 c. semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175 degrees C).
- Toast almonds in oven for 10 minutes or until brown.
- Dissolve coffee in 2 tablespoons hot water.
- In a separate small mixing bowl mix flour, baking soda and salt.
- Beat butter and sugar in an electric mixer at a medium speed until fluffy.
- Pour coffee, vanilla and eggs into the butter mixture; mix well.
- Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture.
- Fold chocolate chips and almonds into the dough.
- Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart.
- Bake for 10 minutes.
- 3/4 c. blanched slivered almonds
- 1/3 c. instant coffee granules
- 2 T. hot water
- 2 2/3 c. all-purpose flour
- 3/4 t. baking soda
- 1/2 t. salt
- 1/2 c. butter, softened
- 1 1/4 c. white sugar
- 1 t. vanilla extract
- 2 eggs
- 2 c. semi-sweet chocolate chips
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