Being pregnant, I crave a lot of things… especially when one of those things has been stripped out of my diet. Yes, I am talking about you, coffee. I know that the most recent guidelines indicate that pregnant women are allowed no more than 200 ml of caffeine a day, about the equivalent of one cup of coffee. But my first pregnancy I indulged in the “one cup of coffee a day” rule and my daughter came out unwilling to ever sleep, eat, or stop crying. This carried on for 4 months. I am NOT taking any chances with this pregnancy- I want the few hours of sleep I am entitled too as a mother to a newborn. Chances are that the fact that my baby wouldn’t sleep had more to do with her personality than my one cup of coffee, but still… I am not will to risk it.
So anyways! Since I have not had a cup of coffee for 7 months now, whenever I smell the wonderful aroma as I pass by a coffee shop I nearly swoon. I have allowed myself exactly TWO decaf iced coffees this summer and just this last week I indulged in these Coffee and Cream Chocolate Chip Cookies (made with caffeinated instant coffee!) I just couldn’t take it any more. Coffee and chocolate are my favorite combination and I just needed a fix.
I couldn’t find a recipe from coffee chocolate chip cookies that appealed to me so I decided to come up with my own. I took my favorite regular chocolate chip cookie recipe and pumped up the flavor with some instant coffee. Since the butter in the recipe is melted, it was the perfect vehicle to dissolve the instant coffee in. Originally I was just going to take a few teaspoons of hot tap water to do the job, but then there would be added water in my cookie recipe and I knew it would mess with the texture. Probably making it more cakey than the original chewy. That’s not what I wanted. I only used 1 Tb of instant coffee. I didn’t want it to be too terribly powerful, but next time I think I might use 2 Tb. It totally just depends how much you like the flavor of coffee. And as far as the chocolate chip flavor, that is adaptable too. I used semi-sweet because that’s what I had on hand, but I think a mixture of any kind of chocolate would be great- milk, dark, semi-sweet, and even white. Ohhhhh, and if you want to take out some of the chocolate chips and add some pecans or walnuts, that would be delicious too!! Just as long as your “add-ins” equals out to no more than 2 cups worth.
I just LOVE cookies! How much more adaptable can you really be!? You can take one great cookie recipe and probably make one hundred different versions of that cookie and chances are, they will all be delicious. Gotta love it.
- 2 cups + 2 tablespoons all-purpose flour
- ½ teaspoons baking soda
- ¼ tsp salt
- 1½ sticks (12 tablespoons) of salted butter, melted and cooled
- 1 Tb instant coffee granules
- 1 cup brown sugar
- ½ cup sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 (12 oz) bag semi-sweet chocolate chips, about 2 cups
- Preheat oven to 325°F. Line a sheet pan with silicone or parchment paper.
- Mix the flour, baking soda, and salt in a bowl and set aside. In another bowl, mix the butter and coffee granules until well dissolved. Add in the sugars and mix until they are combined. Add the egg, egg yolk, and vanilla and stir until well mixed. Gradually add flour and mix until a dough forms. Fold in the chocolate chips.
- Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). Shape each portion into a ball with your hands then pull each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves together. Place the dough rough-side up on a baking sheets. If you’re doing large cookies, I’d leave about 2 inches in between each.
- Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies) or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely.