Mocha Chocolate Chip Cookies | Cuisinart CHM-7 specs

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 8

Stir in the nuts. Form dough into a rough 9-inch square, cover with plastic and refrigerate the dough for 1 hour or until it is easy to handle.

P reheat oven to 350ºF. Line a baking sheet with parchment paper or a nonstick baking liner. Divide the dough in 3 pieces, and with floured hands, shape each into a

10-inch log. Place on the prepared baking sheet and flatten to 2 inches across. Place the reserved egg white in a small bowl and beat until frothy using Speed 2. Brush the logs with the beaten egg white. Bake 30-35 minutes until firm.

Remove from oven and cool on a rack for 10 minutes. Lower oven temperature to

250ºF. Slice each log into 1⁄2-inch pieces using a serrated knife, place the biscotti back on the baking sheet and bake

for 15-20 minutes, until dry. Let cool completely on a wire rack. Store in an airtight container.

Nutritional information per biscotti:

Calories 106 (47% from fat) • carb. 12g • pro. 2g

•fat 6g • sat. fat 2g • chol. 18mg • sod. 40mg

•calc. 19mg • fiber 1g

Kahlua® is a registered trademark owned by the Kahlua Corporation.

Tia Maria® is a registered trademark owned by the Tia Maria Ltd. Corp.

Kamora® is a registered trademark owned by the Jim Bean Brands Co.

MOCHA CHOCOLATE CHIP

COOKIES

S e rve these delicious cookies with ice

c ream for a special dessert or with a glass

of milk for a late night snack.

Makes 31⁄2 dozen cookies

11⁄2 tablespoons instant coffee granules or instant espresso powder

11⁄2 tablespoons unsweetened cocoa powder

2tablespoon hot water

21⁄4 cups all-purpose flour

11⁄4 teaspoons baking soda

1⁄4teaspoon salt

1cup unsalted butter, cut in

8 pieces, at room temperature

3⁄4cup firmly packed light brown sugar

3⁄4cup sugar

2large eggs

11⁄2 teaspoons pure vanilla extract

11⁄2 cups semi-sweet chocolate morsels (can use half white chocolate morsels)

1cup pecan halves (may be toasted)

P reheat oven to 350°F. Line baking sheets with parchment paper or nonstick baking liners. Combine instant coffee granules, cocoa and water in a small bowl; reserve. Combine flour, soda and salt in a small bowl; reserve.

In a large mixing bowl, cream butter and sugars on a low speed until light and fluff y, about 2 minutes. Add coffee/cocoa/water mixture, eggs and vanilla; gradually

i n c rease to Speed 4 and mix until well blended, about 30 seconds. Using Speed 1, add flour mixture and mix until com- bined, about 30 seconds. Scrape bowl with a spatula and continue mixing until well blended, about 30 seconds. Add chocolate chips and pecans; mix on Speed 2 until just combined, about 20-30 seconds.

Drop by rounded tablespoonfuls, about the size of a walnut, (for ease, you may use a #40 ice cream scoop) 2 inches apart, on prepared baking sheets. Bake until golden, about 16 to 18 minutes. Cool slightly on baking sheet and then transfer to a wire rack to cool completely. Store in an airtight container.

Nutrition information per cookie:

Calories 141 (57% from fat) • carb. 14g • pro. 1g

•fat 9g • sat. fat 4g • chol. 17mg • sod. 86mg

•calc. 8mg • fiber 2mg

CAPPUCCINO CHEESECAKE

Makes 12-16 servings

2tablespoons instant espresso powder

1⁄2cup half-and-half cooking spray

3 tablespoons unsalted butter, cut in

1⁄2-inch pieces

21⁄2 cups granulated sugar, divided

3⁄4cup all-purpose flour

1⁄4cup unsweetened cocoa