Mocha-Carmel Cookies

What could be better than coffee, chocolate -&- caramel all mixed

together then backed into a delicious cookie...
what, huh - that's right...
nothing!?!

1 cup Gold Medal® all-purpose flour
1/2 cup unsweetened baking cocoa
4 teaspoons instant espresso coffee powder or granules
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1 1/3 cups bittersweet chocolate chips
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 bag (11 oz) caramel baking bits


1. Heat oven to 325°F. In medium bowl, mix flour, cocoa, coffee powder, baking soda and salt; set aside.
2. In large microwavable bowl, microwave butter and 2/3 cup of the chocolate chips uncovered on High about 1 minute, stirring once, until melted. Add sugar, eggs and vanilla; stir until blended. Add flour mixture, mixing just until blended (dough will be thick). Fold in remaining 2/3 cup chocolate chips and the baking bits.
3. Onto ungreased cookie sheet, drop dough by 2 tablespoonfuls 2 inches apart. Bake 15 minutes or until edges are set and tiny cracks form on surface. Cool 5 minutes; remove to cooling rack.

Today I am thankful that I don't have an oven in the Travelin' Abode!?!