Ingredients
1
cup Gold Medal™ all-purpose flour
1/2
cup unsweetened baking cocoa
4
teaspoons instant espresso coffee powder or granules
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
cup butter or margarine, softened
1 1/3
cups bittersweet chocolate chips
1 1/2
cups sugar
2
eggs
1
teaspoon vanilla
1
bag (11 oz) caramel baking bits
Preparation
Heat oven to 325°F. In medium bowl, mix flour, cocoa, coffee powder, baking soda and salt; set aside.
In large microwavable bowl, microwave butter and 2/3 cup of the chocolate chips uncovered on High about 1 minute, stirring once, until melted. Add sugar, eggs and vanilla; stir until blended. Add flour mixture, mixing just until blended (dough will be thick). Fold in remaining 2/3 cup chocolate chips and the baking bits.
Onto ungreased cookie sheet, drop dough by 2 tablespoonfuls 2 inches apart. Bake 15 minutes or until edges are set and tiny cracks form on surface. Cool 5 minutes; remove to cooling rack.
