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cup Gold Medal™ all-purpose flour
cup unsweetened baking cocoa
teaspoons instant espresso coffee powder or granules
teaspoon baking soda
cup butter or margarine, softened
cups bittersweet chocolate chips
bag (11 oz) caramel baking bits
Heat oven to 325°F. In medium bowl, mix flour, cocoa, coffee powder, baking soda and salt; set aside.
In large microwavable bowl, microwave butter and 2/3 cup of the chocolate chips uncovered on High about 1 minute, stirring once, until melted. Add sugar, eggs and vanilla; stir until blended. Add flour mixture, mixing just until blended (dough will be thick). Fold in remaining 2/3 cup chocolate chips and the baking bits.
Onto ungreased cookie sheet, drop dough by 2 tablespoonfuls 2 inches apart. Bake 15 minutes or until edges are set and tiny cracks form on surface. Cool 5 minutes; remove to cooling rack.
Try using these big chewy cookies for making ice cream sandwiches.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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