Chocolate Chip Cookies

Source: High Altitude Baking cookbook (Patricia Kendall from CSU-extension)

Ingredients

1 Cup Sugar

1 Cup Brown Sugar (packed)

1 Cup Butter (2 sticks), softened

4 tsp Coffee (hot water + 4 TBS instant coffee granules)

2 tsp Vanilla extract

2 Large Egg

1 C + 1.5C chocolate chips

3 Cups Flour (X g)

1.5 tsp baking soda (xg)

0.5 tsp salt

Melt 1 C chocolate chips on low heat and set aside
Combine White Sugar, Brown Sugar and Butter in a medium-sized bowl. Blend with a mixer until smooth.
Add Eggs, and continue to mix.
Add Coffee and Vanilla, and continue to mix.
Mix in melted chocolate and mix
In a small bowl, combine flour, baking soda, and salt; mix gradually into butter mixture. (Dawn's Note: the molasses in the brown sugar is the acid to activate the baking soda; you may experiment by adding a pinch of cream of tartar)
Fold in the remaining 1 1/2 C of chocolate chips.
Refrigerate dough until stiff.
Form chilled dough into small balls and then place onto an ungreased baking sheet. Bake at 350 deg F for 8-11 mins. Remove from oven when the surface looks "cracked" and the dough has spread somewhat but is not yet flat.