Coffee Chocolate Chip Cookies
Today we went to DeSmet elementary school just outside Missoula for a quick visit. They had borrowed Lolo Peak Brewery‘s scale for Earth Week to weigh the total amount of wasted food before and after recycling, and were hoping to teach their kids about the global impact of garbage on our planet.
It was a lot of fun being around highly energetic little kiddos, but on the way back I couldn’t help but notice the gloomy and depressing sky and thought maybe my friends up at the jobsite could use a little cheering up…or was it me that needed to cheer up by baking?
Either way, the outcome was delicious and worked out for everyone’s benefit. The cookies have a great texture with a little zing at the end. You sure can skip the heat, and even get away with a bit more coffee, if you are more of a coffee lover. Just be sure to add a tiny bit more water for a more cohesive batter.
Ingredients (~15 med. size cookies):
- 1.5 cup all purpose flour
- 1 Tbs instant ground coffee
- 1/2 tsp baking soda
- 1/4 salt
- 1/8 cayenne pepper (optional)
Wet (room temp.)
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 egg
- 2 Tbs water
- 1/2 cup (+ more) chocolate chips, semi-sweet OR milk chocolate
Time~ Prep: 30 min Cook: 10 min
- In a bowl mix all the ingredients from the Dry list. Set aside.
- In a larger bowl cream the butter and sugar (both) with an electric mixer ’till soft and frothy (~5 min). If you don’t have a mixer, partially melt the butter and whisk in the sugar ’till creamy.
- Stir in the rest of Wet ingredients and mix.
- Add the flour mixture in batches and mix in with a fork to form a smooth batter.
- Stir in the chocolate chips.
- Scoop (using an icecream scoop or lrg spoonful ~ 2 Tbs) onto an ungreased pans. Decorate with more chocolate chips, if preferred.
- Bake in the oven @ 350 degrees F for 10 min. or ’till the edges brown.
- Allow to cool before attempting to peel off.