With the wind blowing like this, it was a good morning to stay inside and bake (or get that bean soup cooking on the wood stove?).
These ones are Forrest’s favorite, and the favorite of many visitors to our ranch and our home. They make a big batch, and freeze well, but I find they don’t last very long…
A batch of Mocha Chip Cookies, less the ones we ate as they came out of the oven. Notice the "recylced" wire cooling rack - a shelf from out of an old fridge.
Mocha Chip Cookie Recipe:
- Cream together: 1 stick butter, ½ cup crisco or shortening, 1 cup brown sugar, 1 cup white sugar. Again, I use a big table fork for my blender – if you have plenty of electricity and prefer, a mixer would work well.
- Mix in: 2 eggs.
- In a separate small bowl or cup, mix: 2 tablespoons hot coffee or water, 2 teaspoons vanilla, and 2 tablespoons instant coffee (you can use de-caf if you’re concerned about the caffeine, but I’m thinking it doesn’t amount to much coffee per cookie). Add this to the butter/sugar bowl, and mix well.
- Add 3 cups flour, ½ teaspoon salt, 1 teaspoon baking powder and ½ teaspoon baking soda. I put all the dry ingredients on top of the wet, no sifting, but I mush them around first on top to make sure they are somewhat evenly distributed. It always works pretty well. Mix this dough up well.
- Stir in one bag, or 2 cups of chocolate chips. We like the milk chocolate ones best for this recipe.
- Bake in a pre-heated, moderate oven (325 degrees) for about 8 minutes per batch. Don’t forget to double pan if you’re baking in the elevation (we’re at almost 10,000 feet here) so you don’t burn the bottoms! The tops should just start to be getting some golden brown specks, but will still be somewhat soft when you take them out.
- Cool on a wire rack.