These cookies have a very moist texture and a rich triple chocolate flavor. We rolled some of them in sugar and some in shredded coconut. They are very easy to make and you don't need a mixer, stand or handheld. Makes 12 large cookies. You can double the batch for 24 cookies or make the cookies smaller (1 tablespoon each) and bake for 4 minutes, then rotate and another 4 minutes. Method Pre-heat your oven to 350 degrees F Melt 1/4 cup chocolate chips in your microwave or double boiler. Note: to melt chocolate in your microwave, use a glass bowl and use the high setting for no more than 15-30 seconds at a time, until melted. Stir and repeat if necessary. Gently melt the 4 ounces (8 tablespoons) of butter in a sauce pan. Add flour, cocoa, sugars, salt and instant coffee to a bowl and whisk together. Add the melted butter, stir. Then stir in the egg, vanilla and melted chocolate. Then add the chocolate chips. Use an ice cream scoop and form 12 - 13 dough balls, roll in white sugar or any left over coconut. Place about 9 per cookie sheet and, if necessary refrigerate each sheet for a few minutes to set. Bake for about 5 minutes and then rotate the pan in the oven and bake for another 5 minutes. The cookies will be a little loose, but let them sit on the warm cookie sheet for a few more minutes outside the oven, then place on a cooling rack. You are looking for a nice moist texture.
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