Dark Chocolate Coffee Cookies

A couple of weeks ago, the Rachels came over for baking and video games fun time. As Rachel C played DDR and Kingdom Hearts, Rachel R and I combed through Google with only one objective in mind: TRY AND CHIP AWAY AT THE FOREVER ALONE CHOCOLATE BLOCK OF DOOM (see inaugural post). We stumbled upon this recipe at Annmarie Kostyk Chocolate and to our happy surprise, the cookies turned out SO well. We adapted the recipe a little by cutting the butter due to the oil in the chocolate mixture, and I think it made the cookies just rich enough.

I don’t have step by step photos of this, but I’ve made it twice and I think the recipe is fairly straightforward.

This adaptation makes approximately 30 medium-sized cookies (my last batch came out to 36 cookies).
Approximate time: 30 min for preparation and 10 minutes to bake

Dark Chocolate Coffee Cookies
1/3 cup instant coffee granules
2 tbsp hot water
2 2/3 cups flour
2 heaping tbsp unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp salt
4 tbsp unsalted butter (softened)
1 1/4 cups sugar
1 tsp vanilla extract
2 eggs
2 tbsp vegetable oil
8 oz semi-sweet dark chocolate (chopped)

First, preheat your oven to 350 degrees Fahrenheit.

In a small bowl or mug, dissolve the instant coffee with the hot water and stir thoroughly.

At this point, if you have a mixer, whip it out (see recipe link for instructions on speeds). If you’re jank like us, you don’t, which is okay too. Instead, pull out a spoon or spatula (though I would recommend the spoon because it easier to remove chunks that are not fully mixed from the spoon and rework mixture) and a mixing bowl. Place the butter and sugar in the bowl and cream together with the utensil. We didn’t have time to let the butter soften and had to work a little harder to mix, but ultimately the cookie’s consistency was just fine (you can also pop the butter in the microwave for about 15-20 seconds). Once fully creamed, pour the coffee mixture, vanilla extract, vegetable oil and eggs into the mixing bowl.

In a separate bowl, mix the flour, cocoa powder, baking soda and salt together. Then alternate pouring some of the flour mixture into the wet batter and mixing. The point is to make sure there is no flour residue or clumps as you mix the flour mixture into the batter. Lastly, add the chocolate pieces and fold them into the dough.

On a lightly greased cookie sheet or parchment paper, use a tablespoon to place dough balls about 2 1/2 inches apart. If you have time and are obsessed about cookie shapes like I am, you can take a glass and a small bowl of water to flatten each dough ball. Lightly dip the bottom of the glass into the water so that it’s moist and then press lightly down on the ball until the cookie is about 1/4 inches thick. Repeat process for each cookie.

Then pop the tray(s) into the oven for 10 minutes. Unless you’re using our oven, which is puny and barely fits one tray ladkmfadfadsnfaksdjf…clearly that is not a point of frustration in my baking experience here in the JK. Clearly. But let’s not dwell on that first world problem, shall we?

When they are out of the oven, let them cool for about 2 minutes before using a spatula to loosen the cookies from the sheet. Serve immediately or wait about 30 min before storing them in an air-tight container.

Oooooh photoshop (this was the original batch, which had more dark chocolate mixed into the batter).

…okay, I’m done. Really.

— Kellie

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