Ingredients
1 cup shortening
2 cups packed brown sugar
2 eggs
1 cup boiling water
2 tablespoons instant coffee granules
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
4 cups (24 ounces) semisweet chocolate chips
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
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In a large bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine water and coffee; set aside. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with coffee. Stir in the chocolate chips. Refrigerate for 1 hour. Drop dough by rounded tablespoonfuls 2 in. apart onto greased . Bake at 350° for 10-12 minutes or until golden around the edges. Remove to wire racks to cool.