Until today I have always made these with either strong brewed espresso or strong coffee instead of using the instant coffee granules. Using just coffee, these muffins make an awesome banana chocolate chip muffin, no hint of a mocha taste (we usually use a cream cheese filling - similiar to black bottom cup cakes!). Bought the instant espresso granules at Wal Mart, of all places, and used those tonight. The muffin had a good mocha taste. Not sure which I like better, both ways are really good!

Reviewed On: May 8, 2009

My favourite recipe - We`re including this cookie in this year`s frozen cookie dough buckets - which is my son`s gift to family for Christmas. Form the cookies as indicated, but freeze on a cookie sheet until solid, then place into freezer storage container to cook later - with the instructions to thaw at room temperature for 15 minutes to 1/2 hour before cooking. I double this recipe, and then have enough to keep some around in our own freezer too!!

Reviewed On: Dec. 6, 2008

Hope to change this recipe to a higher rating - they're easy to make, the dough tasted good, cookies puffed up excellently.. but at 8minutes, on parchment paper, at the temperature of 375 as instructed, they were burned black on the bottoms. Of course I had to do two pans beside each other too, lol. NOW I'll try what's left at a lower temperature and see what happens there! (Can't say they taste good - as the bottoms are too black to even eat! :( )

Reviewed On: Sep. 7, 2008