Spiced Mocha Chip Cookies

• 3 cups flour
• 8 teaspoons cocoa powder
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 12 teaspoon salt
• 1 cup butter, softened
• 1 cup packed brown sugar
• 12 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract or 1 teaspoon orange extract, gives a nice flavor,too
• 5 tablespoons instant coffee
• 3 tablespoons warm water
• 2 (10 ounce) bags Nestle semi-sweet and white chocolate swirled chocolate morsels, divided (or substitute 1-10oz bag of semisweet and 1-10oz bag white chips)

1. Preheat oven to 350 degrees F.
2. Lightly grease cookie sheet (I like to use multiples, no waiting for cool time) In a medium bowl, combine flour, cocoa powder, cinnamon, baking soda and salt.
3. In a large bowl, cream butter, brown sugar and white sugar together until light and fluffy (this may take several minutes, depending on the strength of your mixer).
4. Beat in eggs one at a time, mixing well.
5. Mix in extracts.
6. Combine instant coffee and water in a small bowl and stir until fully dissolved.
7. Mix coffee into butter/sugar mixture.
8. Gradually mix flour mixture into butter mixture.
9. Set aside 1/2 cup of morsels (for sprinkling and making the cookies pretty), and stir remaining morsels into dough.
10. Drop by cookie scoop (or by rounded teaspoonfuls) onto prepared pans.
11. For visual effect, sprinkle a few of the reserved morsels onto each cookie.
12. Bake for 10 to 12 minutes, or until edges look done but centers appear slightly underbaked (I find that after the first batch, consecutive batches may take as little as 6 minutes to bake- I watch them carefully to prevent overbaking).
13. Allow to cool on pan for 5 minutes, then transfer cookies to a wire rack to finish cooling (be sure to eat at least one cookie while still warm!
14. ).

flour, cocoa powder, ground cinnamon, baking soda, salt, butter, brown sugar, sugar, eggs, vanilla, almond, instant coffee, water, semisweet

Taken from www.food.com/recipe/spiced-mocha-chip-cookies-102667 (may not work)