Yield: Yileds 4 cups dough.
The holiday baking marathon just got a litle easier. With very little effort, you can transform one batch of this easy dough into Bittersweet Mocha Cookies, Chocolate Chunk Cookies with Dried Cherries & Pecans, and Crunchy Cocoa Wafers, for a total of roughly seven dozen cookies.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I baked these without any additions-- they had a good chocolate flavor, but were a bit greasy. Because there is no egg in the dough, it can be safely eaten without baking. Indeed. the dough is quite yummy-- we ate most of the recipe raw!
I have used this recipe for the past several years. It is easy to make make all three types of cookies. Your cookies actually can look like the photo. Great for cookies swaps and making your holiday special with these chocolate treats. Our favorite type is the bittersweet mocha cookie.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?