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Coffeehouse Cookies

Coffeehouse Cookies
 
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Recipe type: Cookies
Prep time:
Cook time:
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I'm not usually a coffee drinker but in the Fall I just feel like every dessert needs a cup of coffee to warm up with. I wanted to make dark chocolate cookies the other night but I wanted to do something special and incorporate my seasonal love of coffee so I added some coffee to the cookie dough and used Chocolate Covered Espresso instead of so many chocolate chips. Any coffee lover will love these cookies!
Ingredients
  • 2 sticks unsalted butter, cold
  • 1¼ cup sugar
  • 2 large eggs
  • 1½ tsp vanilla
  • ½ cup dark cocoa powder, sifted
  • 1 tsp instant coffee
  • 2¼ cups all-purpose flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • 1 cup semi-sweet chocolate chips
  • 1½ cup mini chocolate covered espresso chips (I find these in the candy aisle at Dollar Tree)
Instructions
  1. Preheat oven to 350°F. Line baking sheets with parchment or silicone baking mats. Designate a clean work surface and put down a sheet of wax paper.
  2. In the bowl of an electric mixer, beat the butter and sugar until coarse, fluffy crumbles form, about 2-3 minutes.
  3. Add in the eggs one at a time and the vanilla, scraping down the bowl as needed.
  4. Mix in the cocoa powder until well blended.
  5. In a small cup, blend the instant coffee with 1 tsp of very hot tap water. Pour into cookie mixture until well blended.
  6. Add the flour, salt and baking powder and mix on low speed just until incorporated.
  7. Fold the chocolate chips and espresso chips in with a spatula. Transfer the dough to the wax paper covered work surface. Knead by hand briefly until everything is well blended.
  8. At this point you can use a pasty scraper to divide or you can use the wax paper to roll the dough into a log and divide it that way. Either way you need to make 12 discs of dough roughly an inch thick and 3 inches across.
  9. Place the cookie discs onto the baking sheets and flatten down again until they are about 4 inches across.
  10. Bake 18-20 minutes and remove from oven. Let them cool for about 5-10 minutes before transferring to cooling rack.
Notes
This is a note for cookies in general: I find you get better results if you just bake one sheet at a time. Unless you have a convection oven. It may take longer but the cookies come out perfect every time. If you fill the oven with sheets of cookies, the heat won't be distributed evenly.

 

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