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.
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?”
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.
Coffee Chocolate Chip Cookies
(Recipe courtesy of Crunchy Creamy Sweet)
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 1/2 tablespoon instant coffee granules
1 cup dark or semi-sweet chocolate chips
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy (2 minutes will do).
- Add coffee granules to the butter mixture. Mix well.
- Add the egg. Beat until just combined.
- Add the flour mixture all at one and mix for 5 seconds only.
- Fold in the chocolate chips and mix the dough with a spatula until the flour is fully incorporated. Remember: do not overmix!
- For best results, chill the dough in the fridge overnight. If you’re in quite a hurry, 2 hours will do.
- Baking time! Preheat oven to 375 F.
- 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.
- Bake for 8-10 minutes (but in my case, it took me 15 minutes… idk why haha)
- Done? Cool them first on the sheet for 5 minutes before transferring to a wire rack to completely cool.
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. 😉
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.
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!
Happy blogging (and baking!)
(PS: All photos are mine; please do not use without my consent. Thank you!)