If you’re a fan of coffee and chocolate, and you also happen to be a cookie monster, this is the perfect recipe for you! The recipe is from a bargain baking book (yet another one) that I found at Barnes and Noble. It calls for 3 cups of chocolate chips and each bite is dense with clusters of chocolate chips. I was a little generous with the chips, using heaping cupfuls that probably equated to 4 cups of chips in the end. I also increased the coffee from 2 teaspoons to 3. Next time I may increase it to 4 as the coffee flavor was very subtle.

INGREDIENTS:
Yield: ~3 1/2 dozen cookies.

• 2 1/2 teaspoon instant coffee granules
• 1 tablespoon boiling water
• 2 2/3 cups all-purpose flour (I used organic, unbleached flour)
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt (I used sea salt)
• 1/4 teaspoon ground nutmeg or ground cloves (I used nutmeg)
• 1 cup (2 sticks) butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar (I used organic evaporated canes sugar)
• 2 eggs
• 1 teaspoon vanilla
• 3 cups double chocolate or semisweet chocolate chips (I used a mixture of dark and semisweet)

DIRECTIONS:

1. Preheat oven to 375°F.
2. Dissolve coffee in boiling water.
3. Combine flour, baking soda, cinnamon, salt, and nutmeg in medium bowl.
4. Beat butter, brown sugar, and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy.
5. Add eggs, coffee, and vanilla; beat until well blended.
6. Gradually add flour mixture to butter mixture, beating at low speed until well blended.
7. Stir in chocolate chips. *
8. Drop dough by heaping tablespoons 2 inches apart onto ungreased cookie sheets.
9. Bake 8 to 10 minutes or until set.
10. Cool on cookie sheets 1 minute; remove to wire racks to cool completely.