PastryWiz Recipies & more PastryWiz Recipes: Home - Cake Decorating - Recipe Categories - BakingShop  
 

 

Recipe Category:
Almonds
Apple
Bagels
Banana
Beef
Beverages
Blueberry
Bread
Cake
Casserole
Cheesecake
Chocolate
Christmas
Cookies
Copycat
Coupons
Easter
Halloween
Ice-cream
Lemon
Lowfat
Muffin
Pasta
Peach
Pets
Pies
Pineapple
Pudding
Pumpkin
Seafood
Strawberry
Sugar-free
Valentine
Venison
Wedding
MORE ...







Measurements

Triple Caress Chocolate Mocha Chocolate Chip

Categories: Cookies

  • 1/4 c Butter
  • 1/4 c Vegetable shortening such as Crisco
  • 4 oz Semisweet chocolate; cutup
  • 2 Eggs
  • 3/4 c Brown sugar
  • 3/4 c White sugar
  • 1 1/2 tb Decaf coffee crystals
  • 1 1/2 tb Boiling water
  • 1 1/2 ts Pure vanilla extract
  • 2 c Unbleached white flour
  • 1/2 ts Baking powder
  • 1/4 ts Salt
  • 1/3 c Unsweetened cocoa (not "dutched")
  • 8 oz Best quality semisweet chocolate chips such as Ghiradelli
  • 6 to 8 oz pecans or walnuts chop, toast
  • Pam or other nonstick spray

Preheat oven to 350~. Combine butter, vegetable shortening and semisweet chocolate in a small saucepan. Heat over low medium until all ingredients are uniformly melted, stirring occasionally. Remove from heat, stir again to smooth, and let cool to room temperature.

Meanwhile, whip together at medium high speed for 5 minutes the eggs, brown sugar, and white sugar. As 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 eggs and sugar have been beaten, add the decaf vanilla mixture, and the reserved melted chocolate mixture. Beat another 2 minutes.

Combine the dry ingredients: flour, baking powder, salt, and unsweetened cocoa. These ingredients need not be sifted, but they should be stirred or whisked together well. Remove chocolate mixture from mixer stand and stir flour cocoa mixture 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 teaspoons, 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 cup 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 minutes; large will take about 20. Let the cookies cool on sheeets 1 minute before transferring to rack.
Yield: about 33 (3") cookies or 15 (6") cookies.
Source: Chef du Jour, Crescent Dragonwagon, TVFN.


Print recipe, search recipes, browse recipes, or see today's recipe

PastryWiz - BakingShop - Cake Decorating - Jobs - Links

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart