MUDSLIDE COOKIES

By angielaine

Ingredients

• 1 1/2 Tbsp Butter
• 2 oz bittersweet chocolate, coarsely chopped
• 2 oz unsweetened chocolate, coarsely chopped
• 1 Tbsp instant coffee granules
• 1 Tbsp hot water
• 1 tsp Vanilla extract
• 1 1/2 c. all purpose flour
• 1/2 cup unsweetened cocoa
• 2 tsp baking powder
• 1/8 tsp salt
• 2 1/2 cups sugar
• 1/2 cup egg substitute
• 2 large eggs
• 1/2 cup chopped walnuts
• 1/4 cup semisweet chocolate minichips

Preparation

Step 1

Preheat oven to 350°. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave safe bowl; microwave on HIGH 1 minute or until chocolate is almost melted. Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir ¼ of egg mixture into chocolate mixture, stir chocolate mixture into remaining egg mixture. Stir in flour mixture, nuts, and chocolate chips. Cover baking sheets with parchment paper. Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets. With moist hands, gently press dough into ¼-inch thick rounds. Bake at 350° for 15 minutes or until set. When the cookies are done, they’ll be cracked on top and still moist in the center. Cool 1 minute. Remove from pan; cool completely on wire racks.