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Mocha Fudge Cookies

Mocha Fudge Cookies
These rich, soft cookies are convenient to make ahead, advises Berniece Wallace of Van Meter, Iowa. The dough and cookies freeze well.
111 ServingsPrep: 30 min. Bake: 10 min.

Ingredients

  • 4 cups (24 ounces) semisweet chocolate chips, divided
  • 2 cups butter
  • 3 cups sugar
  • 3 cups packed brown sugar
  • 1 cup baking cocoa
  • 1 tablespoon instant coffee granules
  • 8 eggs, lightly beaten
  • 3 tablespoons vanilla extract
  • 8 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/2 cups chopped walnuts

Directions

  • In a large microwave-safe bowl, melt 2 cups of chocolate chips and
  • butter; stir until smooth. Combine the sugars, cocoa and coffee; add
  • to chocolate mixture. Stir in eggs and vanilla. Combine the flour,
  • baking powder and salt; gradually add to chocolate mixture and mix
  • well. Stir in the walnuts and remaining chocolate chips.
  • Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking
  • sheets. Bake at 350° for 10-11 minutes or until edges are set.
  • Remove to wire racks to cool. Yield: 18-1/2 dozen.
Nutrition Facts: 1 serving (2 each) equals 153 calories,
© Taste of Home 2013

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Mocha Fudge Cookies (continued)

Nutrition Facts: 7 g fat (3 g saturated fat), 24 mg cholesterol, 70 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2013