2 eggs
2 teaspoons instant coffee crystals
2 tablespoons coffee flavored liqueur
1 cup butter or margarine, softened
3/4 cup packed brown sugar
1 cup white sugar
2 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
Preheat oven to 300 degrees F (150 degrees C).
In a small bowl, dissolve instant coffee crystals into the coffee
liqueur; set aside.
In a large bowl, cream together the butter, brown sugar, and white
sugar. Gradually add eggs and coffee mixture while mixing.
Sift together the flour, cocoa, baking soda, and salt; stir into the
creamed mixture. Stir in the chocolate chips.
Drop dough by rounded tablespoonfuls onto a cookie sheet.
Cookies should be at least 2 inches apart.
Bake for 23 to 25 minutes.
Immediately transfer cookies to cooling rack after baking.
These keep well at room temperature or refrigerated.