Saturday, July 21, 2007

fabulous coffee cookies

These cookies are great for something that is just a little different. They are scrumptious!

I just made a batch to bring up to Maine with us. We will be having supper tomorrow night with friends after we drop off Eli at camp. I offered to bring something and when they said chocolate chip cookies, I suggested these. I was glad they said yes, as I haven't made them in a while, and they really are good.


Coffee Chocolate Chunk Cookies

This recipe is from an old Yankee magazine “book”- although I tweaked it a little bit. They are really good, even though kids aren't so crazy about them.
When I make these, I usually try to save at least a few spoonfuls worth, scoop them into balls, and freeze them, to be able to have just a few another time.

1/4 c. instant coffee powder
2 T boiling water
1 1/2 c. flour
1/4 t baking soda
3/4 c ( 1 1/2 sticks) butter, softened
3/4 c granulated sugar
1/2 c packed light brown sugar
1 egg
1 t vanilla
1 pkg (11oz) semi-sweet chocolate chunks
1 1/2 c chopped hazelnuts (optional but good)

preheat oven to 350*
1. Mix coffee with boiling water, let stand 15 minutes.
2. Mix flour and baking soda, set aside.
3. Beat butter and sugars until light and fluffy. Mix in coffee, egg and vanilla. Stir in flour mixture until well blended. Add chocolate and nuts. Stir until evenly distributed.
4. Chill.
5. Drop large spoonfuls (very mounded Tablespoons) 2” apart onto a foil lined cookie sheet. Smoosh each mound, then bake at 350° for 16 minutes*.

makes 2 dozen large cookies

*340° for 12 minutes for freshly made (not chilled, but room temp)
*340° for 16 minutes for cold from the fridge

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