Serves: 5
Total Calories: 429
Yield: 12 jumbo or 24 smaller cookies
Preheat oven to 325°. In a large bowl, using an electric mixer, cream the butter, sugar, and brown sugar until light and fluffy. Add the eggs, vanilla, and espresso powder. Mix well and scrape the sides and bottom of the bowl. Sift together the flour, cocoa powder, baking soda, and salt. Mix into the creamed butter, scraping again. Stir in the white and semi-sweet chocolate morsels.
Line 3 large baking sheets with parchment paper or oil them lightly with canola oil. Scoop the cookie dough into 12 large (1/3 cup) mounds, arranging them 4 to a sheet at least 3 inches apart. Bake until cookies are flat, 20 -25 minutes.
This Jumbo Double Chocolate Chip Cookies recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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