Coffee Chocolate Chunk Cookies
By Yankee Magazine|Apr 06 2015|
Jeanne Lemlin’s recipes have been noted as bold and gutsy. Where else can you get a chocolate and caffeine fix all in one place? Crispy chocolate chip cookies are made even more divine with the addition of coffee right into the batter.
Yield
2 dozen cookies
Ingredients
1/4 cup instant coffee powder
2 tablespoons boiling water
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
3/4 cup (11/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 egg
1 teaspoon vanilla
1 package (8 ounces) semisweet chocolate, cut into chunks
1-1/2 cups chopped walnuts
Instructions
Mix coffee with boiling water; let stand 15 minutes. Mix flour and baking soda; set aside.
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. Chill 30 minutes.
Roll dough into 1-inch balls. Place 2 inches apart on baking sheet. Bake at 325°F for 10 to 12 minutes. .
Notes
Jeanne Lemlin o Great Barrington, Massachusetts
Many dates on this recipe show repeated use since ’92. I like to mix the batter & chill overnight. The cold dough prevents spreading. When I bake these for a fund-raiser at the museum, the staff buys them all up. Mmmm, good.
May I ask,are these crispy or chewy ? Thanks.
Hi Ayano. These coffee chocolate chunk cookies are definitely crispy!