Coffee can do wonders when added to chocolate! And these two recipes are delightfully easy. Here are two mouthwatering cookie recipes where coffee plays a starring role. Each recipe offers a unique twist, creating cookies that are guaranteed to become your new favorites.
Vanilla Chocolate Espresso Cookies
Ingredients
● 4 oz. semisweet chocolate, chopped
● ½ cup butter
● ⅓ cup unsweetened cocoa powder
● ½ cup packed light brown sugar
● ¼ cup granulated sugar
● 2 eggs
● 1½ tsp. vanilla extract
● 1 cup all-purpose flour
● 1 Tbs. instant espresso powder
● ¼ tsp. salt
Directions
Melting 4 oz. of chopped semisweet chocolate in the microwave and set aside.
Beat together in a medium bowl 1/2 cup of butter, 1/3 cup of unsweetened cocoa powder, 1/2 cup of lightly packed brown sugar, and 1/4 cup of granulated sugar until the mixture is fluffy.
Mix in two eggs, one and a half teaspoons of vanilla extract, one cup of all-purpose flour, and one tablespoon. Melt some instant espresso powder, and ¼ tsp. of salt, and stir into the melted chocolate.
Cover the dough with plastic wrap and refrigerate for at least 60 minutes. Preheat your oven to 350°F, then roll heaping tablespoonfuls of the dough into balls onto ungreased baking sheets, spacing them apart.
Add other chocolates and bake for 9-10 minutes or till they are settled.
Place on racks for cooling, then enjoy!
Vanilla Chocolate Chip Cookies
Ingredients:
● 2¼ cups all-purpose flour
● ¼ cup wheat germ
● 1 tsp. baking powder
● ½ tsp. baking soda
● ½ tsp. salt
● 1 Tbs. vanilla extract
● ¼ tsp. instant coffee granules
● 1 cup butter, at room temperature
● ¾ cup packed light brown sugar
● ½ cup granulated sugar
● 2 eggs
● 1 pkg. (12 oz.) semisweet chocolate chips (approximately 2 cups)
Directions
Start by preheating your oven to 325°F and in a bowl, combine flour, wheat germ, baking powder, baking soda, and salt.
In a small bowl, dissolve the instant coffee granules into vanilla. In a large bowl, beat together the butter and sugar on medium-high speed until the mixture turns light and fluffy (about 2-3 minutes).
Add the eggs and the vanilla coffee mixture, ensuring the mixture is smooth.
Gradually add the flour mixture, then stir in chocolate chips.
Drop rounded 2-tablespoonfuls of dough onto ungreased baking sheets, leaving enough space between them. Bake for 18-20 minutes or until they acquire a delightful light brown hue.
Allow the cookies to cool for 2 minutes before transferring them from the pans to wire racks to finish cooling.