Emeril's Mocha Chocolate Chip Cookies

These were really good! Got this recipe years ago from an old Emeril Live episode. The spices in this give it a nice zingy aftertaste that I love. Rich and hard to eat just one. I use 1 stick of butter to give it nice taste, and 1 stick of margarine to give the cookies a nice shape. I also use dark chocolate syrup and Ghirardelli chocolate chips (bittersweet).

• Ready In: 29 mins
• Serves: 36
• Yields: 3 dozen

Ingredients

• 1 1⁄2 teaspoons instant coffee powder (either mocha or espresso)
• 2  tablespoons hot water
• 2 1⁄4 cups flour
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1⁄4 teaspoon ground nutmeg
• 1  teaspoon ground cinnamon
• 1⁄2 lb margarine (2 sticks total) or 1⁄2 lb unsalted butter (2 sticks total)
• 1  cup light brown sugar
• 1⁄2 cup granulated sugar
• 2  tablespoons  chocolate syrup
• 1 1⁄2 teaspoons vanilla extract
• 2  eggs
• 18  ounces chocolate chips (1 1 /2 bags)
• 1 1⁄2 cups walnuts, chopped

Directions

1. Preheat the oven to 350 degrees F.
2. Mix instant coffee crystals with water and have ready before mixing up cookie batter.
3. Mix flour, salt, baking soda, nutmeg and cinnamon and put aside.
4. In mixer, beat margarine, sugars, chocolate syrup, and vanilla until smooth.
5. Add eggs one at a time, beat until smooth, approximately 5 minutes.
6. Add dry ingredients, coffee mixture, chocolate chips, and nuts and mix by hand with wooden spoon until mixed.
7. Drop on baking sheet by rounded teaspoons, about 2-inches apart, and bake for 12-14 minutes. Cool and eat!