When it comes to desserts I am your baker- sign me up, put my name on it, call your friends. While I’m not a huge fan of actually eating dessert I love baking! Cookies are definitely my strength- I’ve perfected them over the past 10 years or so. Here’s the link for my Famous Choc-Chip Cookies if you’re looking for a tried and true recipe that is amazing!
I tried these cookies out the other night- they were good- not great, but good!
If you’re looking for something a little different I recommend giving these a try! The recipe is below- it comes from Sam Adler at
Chocolate Chunk Coffee Cookies
- Prep Time: 75 mins
- Cook Time: 15
- Total Time: 90 mins
- Yield: About 2 dozen cookies
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 large egg yolk
- 2 teaspoons ground coffee or sub instant coffee (I cut open a nespresso pod for this)
- 1 teaspoon vanilla
- 2 teaspoons black coffee, can be instant!
- 2.5 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups chocolate chunks or chips
- Line a baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, add the butter and sugars and mix on low-medium until smooth. Do not overmix or the cookies will spread more than they should.
- Add in the whole egg and then the yolk, and mix.
- Add in ground coffee, vanilla, and brewed coffee, mix on low to combine.
- Turn the mixer off and add in the flour, baking powder, baking soda and salt and then turn the mixer on low moving up to medium speed as the dry ingredients incorporate into the wet.
- When an evenly mixed dough forms, stop the mixer and stir in the chocolate chunks in by hand so as not to break them up.
- Using an ice cream scoop or a large spoon, scoop out evenly sized balls and place them on the baking sheet. You want them to be taller rather than wider. They can also be close to each other here because they are just going in the refrigerator to chill before baking.
- Chill the dough for an hour or up to overnight.
- Preheat your oven to 350° F/180° C
- Separate the dough balls on two different baking sheets lined with parchment paper. Make sure they are 1-2 inches apart to allow for spreading.
- Bake for 15 minutes. The cookies are done when the edges are golden brown.