#BakeDaySunday: Coffee Chocolate Chip Cookies

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Wow, this #bakedaysunday thing is getting pretty regular for me! Haha. Good thing I’m not broke…  yet.

Anyway, last Saturday, I decided to make cookies again. It’s been a while since the last time I baked a chewy batch, and well, I kinda missed it.

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The original plan (there’s always an original plan lol) was to bake a simple, no-fuss batch of chocolate chip cookies. However, sometime between checking my flour supply and preparing my tools, I changed my mind. Suddenly, I thought, “Hey, why not try coffee cookies?”

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So I searched for an easy yet foolproof recipe for a delicious batch of coffee cookies. I stumbled upon a recipe that combines coffee and chocolate chip, and I thought, “Heyyy that’s even better!” So, I combined my two loves: coffee and chocolate. I got so excited!

The recipe calls for a chilled dough, so I prepared the batter first then baked the cookies the next day… which is Sunday. So my #bakedaysunday is still intact. Hehe.

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Coffee Chocolate Chip Cookies
(Recipe courtesy of Crunchy Creamy Sweet)

Ingredients:

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 1/2 tablespoon instant coffee granules
1 cup dark or semi-sweet chocolate chips

Procedure:

  1. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, beat butter and sugar until light and fluffy (2 minutes will do).
  3. Add coffee granules to the butter mixture. Mix well.
  4. Add the egg. Beat until just combined.
  5. Add the flour mixture all at one and mix for 5 seconds only.
  6. Fold in the chocolate chips and mix the dough with a spatula until the flour is fully incorporated. Remember: do not overmix!
  7. For best results, chill the dough in the fridge overnight. If you’re in quite a hurry, 2 hours will do.
  8. Baking time! Preheat oven to 375 F.
  9. Place the scooped cookie dough (I used my 1 tbsp measuring spoon for this) on a cookie pan lined with parchment paper or aluminum foil. Leave some space for each dough, cos your cookies will spread once baked.
  10. Bake for 8-10 minutes (but in my case, it took me 15 minutes… idk why haha)
  11. Done? Cool them first on the sheet for 5 minutes before transferring to a wire rack to completely cool.

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Disclaimer: the original recipe calls for 1 teaspoon vanilla extract, but I ran out of any vanilla, so I didn’t include it. The cookies turned out great, though, with or without vanilla. 😉

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The cookies were awesome! I definitely felt my two loves combined in one crispy cookie. ❤ Not too sweet, not too bitter, and not bland at all! I was really satisfied. 🙂 I baked little ones for my officemates, and they didn’t even last half a day. Haha.

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I’ll definitely buy vanilla extract soon, but I’m glad that tiny detail didn’t screw up my #bakedaysunday. Thank you so much, Crunchy Creamy Sweet for the terrific recipe!

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Happy blogging (and baking!)

dfsa.

(PS: All photos are mine; please do not use without my consent. Thank you!)

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