“The coffee flavor in these reminds me of my family’s favorite Caramel Cream Cake which we referred to as Coffee Cake. The combination of coffee and chocolate is divine.”
- 1 1/2 cups flour
- 1/4 tsp soda
- 3/4 cup (1 1/2 sticks) margarine or butter, softened
- 3/4 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 3 Tbsp cooled, double-strength coffee
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups semisweet chocolate chunks
- 1 1/2 cup chopped walnuts
Preheat oven to 350 degrees. Mix flour and soda; set aside. Beat margarine and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in coffee, egg and vanilla. Add flour mixture; beat until well blended. Stir in chocolate chunks and walnuts; cover. Refrigerate 30 minutes.
Roll dough into 1-inch balls (or drop them by rounded teaspoons) and place 2 inches apart, on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Remove from baking sheets to wire racks to cool. About 5 dozen cookies.