If you’re a fan of coffee and chocolate, and you also happen to be a cookie monster, this is the perfect recipe for you! The recipe is from a bargain baking book (yet another one) that I found at Barnes and Noble. It calls for 3 cups of chocolate chips and each bite is dense with clusters of chocolate chips. I was a little generous with the chips, using heaping cupfuls that probably equated to 4 cups of chips in the end. I also increased the coffee from 2 teaspoons to 3. Next time I may increase it to 4 as the coffee flavor was very subtle.
Yield: ~3 1/2 dozen cookies.
- 2 1/2 teaspoon instant coffee granules
- 1 tablespoon boiling water
- 2 2/3 cups all-purpose flour (I used organic, unbleached flour)
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt (I used sea salt)
- 1/4 teaspoon ground nutmeg or ground cloves (I used nutmeg)
- 1 cup (2 sticks) butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar (I used organic evaporated canes sugar)
- 2 eggs
- 1 teaspoon vanilla
- 3 cups double chocolate or semisweet chocolate chips (I used a mixture of dark and semisweet)
- Preheat oven to 375°F.
- Dissolve coffee in boiling water.
- Combine flour, baking soda, cinnamon, salt, and nutmeg in medium bowl.
- Beat butter, brown sugar, and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy.
- Add eggs, coffee, and vanilla; beat until well blended.
- Gradually add flour mixture to butter mixture, beating at low speed until well blended.
- Stir in chocolate chips. *
- Drop dough by heaping tablespoons 2 inches apart onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until set.
- Cool on cookie sheets 1 minute; remove to wire racks to cool completely.