Coffee and Chocolate Chip Cakey Cookies
Coffee and Chocolate Chip Cakey Cookies. Like the alliteration? I was trying this chocolate chip cookie recipe that TOTALLY flopped when the ratio of wet ingredients overwhelmed the dry ones. My roommates still ate the crispy cookies after they had initially melted together into a sheet-form.
oops.
For the second batch, I added a generous amount of flour and came up with these cakey-cookies. They’re super absorbent, so they’re a great pair to dunk in coffee or milk. The espresso powder is not very strong at all – the amount in my recipe is just to compliment the chocolate, so double that if you want stronger coffee flavored cookies.
Coffee Chocolate Chip Cakey Cookies
- 3 c all-purpose flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 c butter, room temperature
- 1 c sugar
- 2/3 c light brown sugar
- 1 1/2 tsp instant espresso powder, dissolved in 1/2 tsp water
- 2 tsp vanilla extract
- 2 eggs
- 3/4 bag Bittersweet chocolate chips (12 oz bag)
Preheat oven to 375. Make sure butter is at a good consistency for mixing – if not, melt for a few seconds and beat with a mixer until slightly whipped.
Add salt, baking soda, vanilla extract, and espresso mixture. I like for my espresso powder to still be slightly granulated, it does not affect the cookie texture, but does give the cookies a nice coffee-spotted appearance. If you would like to completely blend the espresso, add equal amounts of boiling water to the powder before mixing into the batter. Beat well.
Mix in sugar and brown sugar until well-combined. Add eggs one at a time, mixing well in between. Add flour in 1-cup increments, beat mixture between each addition.
Spray cookie sheet, spoon cookie batter evenly onto cookie sheet. The batter should be slightly sticky, so don’t worry about rolling the dough perfectly round. Bake for about 10-12 minutes, serve with your favorite cookie-dipping drink!
