Mocha Walnut Cookies was one of those cookies which I contemplated not making. For a long time, they were always the last cookies on the plate. I couldn't figure out if people didn't like them or if they were in sugar overload. One year, I decided not to make them and people began asking for the "coffee" cookies. People liked the hint of coffee which the cookie holds. Some people called it an adult chocolate cookie, great for coffee and tea. Between the coffee, chocolate and nuts, they are slightly crunchy and chewy, rich and flavorful.
We made them the other night and they were delicious, coming out of the oven, warm and chewy. I have found that sometimes they are still the last cookies on the plate, but after the guests have gone, we enjoy the best cookies...the ones that got left!
1/2 cup Nestle's Chocolate Chips (melted and cooled)
2 tablespoons of instant coffee (I use Folgers Instant Coffee Crystals )
2 teaspoons of water (hottest from the tap)
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 1/4 cups of flour
3/4 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 cups of Nestle's Chocolate Chips
1/2 cup chopped walnuts
Mix instant coffee and hot water together and put aside. Cream butter and sugars in a bowl. Until light and creamy. Add melted chocolate and stir well. Add coffee mixture and egg. Mix until well blended. Add dry ingredients and once they are incorporated, add chocolate chips and nuts.
Bake at 350 degrees for 8-10 minutes. Cookies will appear cracked and dry, and slightly golden around the edges. Cool on cookie racks. Add these to the freezer in a one gallon freezer bag. They last for 6-8 weeks.