Wednesday, February 24, 2016
Cafe Coffee Cookies
Cookie baking is one of my all time loves. It seems like when I pick up an all-purpose cookbook, the first chapter I look for is cookies, followed close behind by breads. I'm always ready to test drive a new cookie recipe.
With the myriad of cookbooks I've collected sitting in different spots in the house, I have no reason whatsoever to be making the same cookie over and over again. These cookbooks and cooking magazines are sitting here just waiting to be opened, looked at and USED.
While flipping through a stack of cooking magazines, I happened across a photo of these cookies.....oh boy, it drew me in and hooked me right away. The list of ingredients was simple-everything was in my refrigerator or cupboard. No more excuses-time to bake!
These mix up in no time at all. I stayed true to the recipe as written, choosing to use instant espresso over instant coffee because I wanted to make sure the flavor of coffee could be detected in the cookies and espresso powder is a little stronger than instant coffee. I also substituted dark chocolate chips for the semisweet chips. I love dark chocolate and have been using those chips more in cookie recipes in place of semisweet chocolate chips.
What a wonderful twist on a basic chocolate chip cookie these are. They're crisp on the outside and soft and chewy on the inside-the perfect combination in my book. The coffee flavor is not overpowering. It's subtle, yet it adds a nice dimension of flavor. I normally don't glaze cookies, but decided to give it a try this time, thinking it might add a nice finishing touch. Boy, it sure did-once again, the coffee doesn't overpower-it adds another layer of coffee flavor to an already wonderful cookie. They're a perfect sidekick to a cup of coffee and would be equally good with an ice cold glass of milk.
Am I ever glad I stumbled across this recipe. One taste and it quickly earned a spot on my favorites list.
If you're a coffee and chocolate lover-give these a try. I think they'll put a smile on your face-they sure did mine! :)
CAFE COFFEE COOKIES
(Source: slightly adapted from Betty Crocker's Supermoist Cakes magazine-original recipe found HERE)
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1/2 c. butter or margarine
1 large egg
1 tsp. pure vanilla extract
1 1/2 c. all-purpose flour
1 Tbsp. instant espresso OR instant coffee granules or crystals
1 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped pecans
1 (12 oz.) pkg. dark chocolate OR semisweet chocolate chips
1/2 tsp. instant espresso OR instant coffee granules or crystals
1 Tbsp. hot water
1/2-3/4 c. confectioners' sugar
Preheat the oven to 350 degrees.
In a large bowl, beat the granulated sugar, brown sugar, butter, egg and vanilla extract with an electric mixer on medium speed until light and creamy.
In a bowl, whisk together the flour, instant espresso (or coffee), baking soda and salt. Add to the creamed mixture on low speed, beating just until combined. Stir in the pecans and chocolate chips.
Drop the dough by rounded tablespoonfuls (I always use a cookie scoop) 2" apart onto ungreased or parchment paper lined baking sheets.
Bake @ 350 degrees for 10-12 minutes or until the cookies are golden brown and the edges are set. Cool on the pan for 2-4 minutes, then remove the cookies from the pans to wire racks and cool completely.
For the glaze, in a small bowl, dissolve 1/2 teaspoon of instant espresso (or instant coffee) in the hot water. Stir in 1/2 cup confectioners' sugar and stir until smooth. Add more confectioners' sugar a little at a time, if necessary, until the glaze reaches the desired drizzling consistency.
Drizzle the glaze over the cooled cookies. Allow the glaze to set before storing the cookies in an airtight container between layers of waxed paper, plastic wrap or foil. Makes about 2 1/2 dozen cookies
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