For this recipe you make two different cookie dough's. The cookie dough keeps in the refrigerator for a week (if you can stay away from eating it all).

Mocha Chocolate Chip Cookies

1 1/2 cups semisweet choc chips
1/2 cup flour
1/4 cup butter (1/2 cube)
1/4 tsp. baking powder
2 oz. unsweetened choc.
1/4 tsp. salt
2 eggs
3/4 tbl. instant
coffee powder
3/4 cup white sugar
1 tsp. vanilla

Melt 3/4 c. choc. chips, butter and unsweetened choc. in top of double boiler. Stir until smooth. Remove from stove. Combine flour, salt, and baking powder. Meanwhile beat eggs, coffee powder, sugar, and vanilla at high speed for three minutes. Stir in chocolate mixture, then flour, then add choc. chips (1/2 cup chopped walnuts optional) Refrigerate batter for at least a few hours.

Chocolate Chip Cookies

1/2 cup butter(1 stick)
1 cup flour
1/2 cup br. sugar
3/4 tsp. baking soda
1/3 cup white sugar
1/4 tsp. salt
1 egg
1/3 cup oatmeal or ground flax meal
1 tsp vanilla
lots of chocolate chips, raisins and chopped walnuts

Cream butter and sugars. Add egg and vanilla. Beat til creamy by hand or with mixer. Add dry ingredients, then chips, raisins and walnuts. Refrigerate for at least a few hours.

To make the cookies. Preheat oven to 350. Take both batters out of refrigerator. Take a half spoonful of each batter and swirl or combine them. Bake until done, about 8-10 minutes. Enjoy!