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Mocha-Chocolate Chunks




Source of Recipe


Family Circle Magazine


List of Ingredients




1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 cup packed brown sugar
2 tablespoons instant espresso powder (see Note)
2 eggs
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup hazelnuts, toasted, skinned and chopped
1/2 cup hazelnuts, toasted, skinned and chopped
8 ounces bittersweet chocolate, chopped




Recipe



1. Heat oven to 350°. Grease baking sheet.
2. In bowl, beat butter, vanilla, both sugars and espresso on high speed until fluffy, 4 minutes. On low, add eggs; beat well. Add flour, cocoa and salt; beat until blended. Add nuts and chocolate; mix just until smooth. Place heaping tablespoonfuls of dough on prepared pan, spacing 2 inches apart.
3. Bake in 350° oven 10 minutes or until barely set. Let cookies cool on pan on wire rack 2 minutes. Transfer cookies to rack; let cool. Store in airtight container for up to 3 days.