These are deep intense chocolate cookies! Just be sure to not to overcook them or they will start to get crumbly and dry!
Ingredents
- 1 3/4 C AP Flour
- 2/3 C Cocoa Powder
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 1 1/4 C Light Brown Sugar
- 1/2 C Softened Butter
- 1/4 C Butter Flavored Shortening
- 2 Lg Eggs
- 1/3 C Dk Kara Syrup
- 1 tsp Vanilla
- 1/4 tsp Almond Extract
- 1 oz Milk
- 2 1/2 tsp Espresso Powder
- 1 C Semi Sweet Chips
- 3/4 C Bittersweet Chips
- 3/4 C Peanut Butter Chips
Directions
Preheat Oven to 350
Wisk together flour, cocoa, salt & baking soda in food processor. Beat together brown sugar, butter, shortening, eggs, corn syrup, milk, extracts &v espresso. Blend in flour then chocolates.
Line cookies sheets with silpats or parchment paper. Drop tablespoon amount of dough about 3 inches apart (smashing dough slightly).
Cook for 9-10 minutes.
Remove silpat from cookie sheet immediately. Do not remove cookies to cooling rack until they are cooled (they will look a little undone in the center of the ccokies). Proper Cooling of these cookies may take an hour or two. When properly cooled they should taste in texture similar to a brownie.