CHOCOLATE CHUNK COFFEE COOKIES
NOTE: I baked these cookies at 3 different temperatures on parchment lined baking sheets, one sheet at a time, and made them larger than indicated (I did rounded Tbsp instead of tsp, rolled into balls). The first batch was as listed on the recipe at 325 F, and I found they took too long to bake, spread too much, and were not chewy inside after cooling - were pretty much crunchy all the way through. (I baked them for 12 minutes, then raised the heat to 350 F, and baked another 3 minutes or so). The second batch was at 350 F for 10 minutes, and they were crispy on the outside and chewy on the inside. The last batch was at 375 F for 9 minutes - again, crispy on the outside and even more chewy on the inside. I have to see how the textures are today, but I know I do not like the 325 original temperature. It's between the 350 and the 375, and I'll probably go for the 375, but we'll see.
I used 1/4 cup instant espresso instead of 1/2 cup instant coffee, and added 2 extra Tbsp sugar, since the espresso was so strong (I use Cuban espresso - it's extra strong). Also, I added 1/4 tsp salt, and omitted the nuts.
I chilled the dough overnight, and the cookies still spread out a lot, but they're freakin' delicious!
CHOCOLATE CHUNK COFFEE COOKIES
INGREDIENTS:
1/2 cup instant coffee (I used 1/4 cup instant espresso)
2 tablespoons boiling water
1 1/2 cups all purpose flour
1/4 teaspoon baking soda
(I added 1/4 tsp salt)
3/4 cup unsalted butter (1 1/2 sticks), softened
3/4 cup granulated sugar (I used an extra 2 Tbsp, since the espresso was so strong)
1/2 cup firmly packed light brown sugar
1 egg
1 teaspoon vanilla
8 oz semi-sweet chocolate chips (I used Ghirardelli)
1 1/2 cups chopped walnuts (I omitted these, but would reduce the amount if using)
DIRECTIONS:
1. Boil water. Mix water with coffee. Let stand 15 minutes.
2. In the meantime, combine flour and baking soda. Whisk together. Set aside.
3. Then, beat butter and sugars together until light and fluffy.
4. Mix in coffee, egg, and vanilla until thoroughly incorporated.
5. Stir or mix in the flour mixture until well blended.
6. Add chocolate chips and nuts. Stir until evenly distributed.
7. Chill dough for 40 minutes. (I chilled overnight). Heat oven to 325 F.
8. After dough has chilled, roll dough into 1-inch balls and place on baking sheet. (I meaured rounded Tbsp, then rolled into balls, and used a parchment-lined baking sheet).
9. Bake on lower rack in oven for approximately 12 minutes. (I baked on lower middle oven rack). Let sit on baking sheet for 1-2 minutes before placing on a cooling rack. (I let sit about 2-3 minutes).
Makes 3-4 dozen. (My yield was about 38 cookies).
http://sweetmary.typepad.com/my_weblog/2008/12/chocolate-chunk-coffee-cookies.html
NOTE: I baked these cookies at 3 different temperatures on parchment lined baking sheets, one sheet at a time, and made them larger than indicated (I did rounded Tbsp instead of tsp, rolled into balls). The first batch was as listed on the recipe at 325 F, and I found they took too long to bake, spread too much, and were not chewy inside after cooling - were pretty much crunchy all the way through. (I baked them for 12 minutes, then raised the heat to 350 F, and baked another 3 minutes or so). The second batch was at 350 F for 10 minutes, and they were crispy on the outside and chewy on the inside. The last batch was at 375 F for 9 minutes - again, crispy on the outside and even more chewy on the inside. I have to see how the textures are today, but I know I do not like the 325 original temperature. It's between the 350 and the 375, and I'll probably go for the 375, but we'll see.
I used 1/4 cup instant espresso instead of 1/2 cup instant coffee, and added 2 extra Tbsp sugar, since the espresso was so strong (I use Cuban espresso - it's extra strong). Also, I added 1/4 tsp salt, and omitted the nuts.
I chilled the dough overnight, and the cookies still spread out a lot, but they're freakin' delicious!
CHOCOLATE CHUNK COFFEE COOKIES
INGREDIENTS:
1/2 cup instant coffee (I used 1/4 cup instant espresso)
2 tablespoons boiling water
1 1/2 cups all purpose flour
1/4 teaspoon baking soda
(I added 1/4 tsp salt)
3/4 cup unsalted butter (1 1/2 sticks), softened
3/4 cup granulated sugar (I used an extra 2 Tbsp, since the espresso was so strong)
1/2 cup firmly packed light brown sugar
1 egg
1 teaspoon vanilla
8 oz semi-sweet chocolate chips (I used Ghirardelli)
1 1/2 cups chopped walnuts (I omitted these, but would reduce the amount if using)
DIRECTIONS:
1. Boil water. Mix water with coffee. Let stand 15 minutes.
2. In the meantime, combine flour and baking soda. Whisk together. Set aside.
3. Then, beat butter and sugars together until light and fluffy.
4. Mix in coffee, egg, and vanilla until thoroughly incorporated.
5. Stir or mix in the flour mixture until well blended.
6. Add chocolate chips and nuts. Stir until evenly distributed.
7. Chill dough for 40 minutes. (I chilled overnight). Heat oven to 325 F.
8. After dough has chilled, roll dough into 1-inch balls and place on baking sheet. (I meaured rounded Tbsp, then rolled into balls, and used a parchment-lined baking sheet).
9. Bake on lower rack in oven for approximately 12 minutes. (I baked on lower middle oven rack). Let sit on baking sheet for 1-2 minutes before placing on a cooling rack. (I let sit about 2-3 minutes).
Makes 3-4 dozen. (My yield was about 38 cookies).
http://sweetmary.typepad.com/my_weblog/2008/12/chocolate-chunk-coffee-cookies.html