Efficiency expert Rachael Ray saves time without skimping on flavor. The box-mix batter gets mixed in a single bowl and dressed up with extra chocolate and nuts. Ground coffee beans make the cookies pleasantly crunchy too.
Directions for: Coffee Chocolate Chunk Cookies
Ingredients
1 package dry chocolate chip cookie mix (1 lb, 1 1/2 oz), found in the baking aisle
1 cup bittersweet chocolate chunks
4 oz walnut pieces (about 1 1/4 cups)
7 Tbsp softened unsalted butter
4 Tbsp coffee liqueur, such as Kahlua
3 Tbsp instant espresso or instant coffee crystals
1 Tbsp ground coffee beans
1 large egg, beaten
Directions
1. Preheat the oven to 375F. Place the racks in the center of the oven.
2. In a mixing bowl, make a well in the center of the chocolate chip cookie mix. Add the chocolate chunks, walnuts, softened butter, Kahlua, instant espresso, ground coffee and egg. Mix well to combine all the ingredients into the cookie dough. Scoop with a small scoop or by heaping tablespoons and drop the dough 2 inches apart on ungreased, nonstick cookie sheets or sheets lined with parchment paper. Chill for 5 to 10 minutes.
3. Bake the cookies in batches, until set and lightly browned but not crisp, 9 to 11 minutes. Remove from the oven and leave on the cookie sheets for about 5 minutes before transferring to a wire rack to cool before serving.
Source and Credits
Recipe courtesy of Rachael Ray and Mom
See more: Nuts, Chocolate, Dessert, Bake, Eggs/Dairy