Me? A sweet tooth? You don't say!
I started with a recipe from the December/January 09 Taste of Home magazine for Java Cream Drops. The recipe seemed kind of fussy (making two different doughs and pressing together for each cookie), plus, it contained walnuts, which one of my sons is allergic to. But come on! Coffee, chocolate, and chocolate chips? This was still worth trying! So here it is. My adapted version of the recipe:
2 Tbsp. instant coffee granules (I'd use more in the future...3 or 4 tablespoons. The coffee flavor is very mild)
1.5 Tbsp. half-and-half cream
1 cup butter, softened
2/3 cup sugar
2/3 cup brown sugar, packed
1 tsp. vanilla extract
2 1/4 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/3 cup unsweetened baking cocoa
3/4 cup chocolate chips
Preheat oven to 375 degrees.
In a small bowl, combine the coffee granules and cream. Stir well and set aside.
In a large bowl, cream the butter, sugar, and brown sugar. Beat in the egg, vanilla, and coffee/cream mixture.
In a medium bowl, combine the flour, baking cocoa, baking soda, and salt. Mix. Gradually add to the creamed mixture, stirring well.
Stir in the chocolate chips.
Drop by rounded tablespoons onto an ungreased baking sheet. Bake for 8 to 10 minutes.
These are good cooled, but hot out of the oven, I think this is my all-time favorite cookie. So make sure you plan to sample a few before they cool!
Slow Cooking equals Slow Living
1 week ago