First things first- sorry for that unintentional hiatus I took there! I try to post at least once or twice a week, but sometimes life and school happen and I have to take a break. But, I’m back and bringing you cookies!
The other day I was in Walmart and found coffee extract hidden in the baking supplies. Naturally, I had to buy it because I have no self restraint when it comes to things like that. I grabbed a bag of chocolate chunks and decided to make cookies! I took my standby chocolate cookie recipe and simply swapped the vanilla extract for coffee extract.
This is the brand I used. I also saw McCormick’s brand, but I don’t know if the taste will be any different using a different brand.
I also changed up the sugar ratio. Normally I use 3/4 cup of brown sugar, and 1/4 cup of granulated sugar. However, on this day, I was running low on brow sugar and had just bought a new bag of granulated sugar, so I simply switched up the measurements.
Now, I have to say, the coffee flavor is not very strong in this. My roommate and I didn’t taste it at all, and friends I asked to taste-test said they could barely taste the coffee. Only one person I know said she could taste the coffee, and at this point they were over a week old. You can definitely smell the coffee though- and it is absolutely wonderful.
- 1 Cup Butter, melted
- 1 Cup granulated Sugar
- ½ cup brown sugar
- 2 teaspoons coffee extract
- 1 Egg + 1 egg yolk
- 2 C flour
- ¾ C cocoa powder
- ½ tsp salt (may increase if not using salted butter)
- 1 tsp baking soda
- mix together butter and sugars. Let sit for five minutes before mixing in eggs and coffee extract.
- mix in flour, cocoa powder, baking soda, and salt.
- chill dough for 1-2 hours and up to one day.
- preheat oven to 350˚F.
- Scoop into 1.5 tablespoon size balls and bake for 7-10 minutes, until edges are cracked.
- let cool on baking sheet for five minutes before moving to a wire wrack to finish cooling.
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Oreo Rolled Cookies