How To make Coffee Chocolate Chip Cookies
3/4 cup almonds
slivered
1/3 cup instant coffee granules
2 2/3 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 pound butter :
at room temp
1 1/4 cups sugar
1 teaspoon vanilla extract
2 eggs
2 cups chocolate chips
1. Heat oven to 350 degrees. Toast almonds on a baking sheet in oven until gold en brown about 10 minutes; let cool. 2. Dissolve the coffee powder in 2 Tbsp hot water. 3. Combine flour, soda and salt. With a mixer at medium speed beat butter and s ugar until fluffy. Beat in cooled coffee, vanilla and eggs. 4. Reduce mixer speed to low and beat in flour mixture. With a wooden sppon, st ir in almonds and chocolate chips. 5. Drop by heaping teaspoonfuls onto ungreased baking sheets about 3" apart. Ba ke until edges start to brown, about 10 minutes.
Notes: Cook on baking sheets about 3 minutes before removing to racks.
Per Cookie: 95 calories 5g fat
How To make Coffee Chocolate Chip Cookies's Videos
Chocolate Chip Coffee Cookies
Hi Coffee lovers!
If you love cookies and coffee you will love this recipe!
Deliciously soft, thick and chewy coffee-infused cookies
with loaded chocolate chips
Ingredients:
90g or 1/2 cup soft butter
1/3 cup brown sugar
1/3 cup white sugar
1 egg
1 tbsp vanilla extract
1 1/2 cup all purpose flour
1 tbsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 tbsp coffee powder
1 cup chocolate chips
1 cup chocolate melted chips
Baking time:
Baked for about 15min at 170c
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Coffee chocolate chip cookies
Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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48-Hour Chocolate Chip Cookies
Brown butter, toffee chunks, good chocolate, and espresso make these my favorite cookies to bake for friends. Welcome to my personal channel!
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INGREDIENTS
Toffee:
1 stick unsalted butter
1 cup light brown sugar
1 tsp kosher salt
Brown Butter:
2 sticks unsalted butter
2 ice cubes
Dough:
1/2 cup sugar
1 ½ cups dark brown sugar
2 tsp espresso powder
2 tsp kosher salt
½ tsp baking soda
2 eggs
2 tsp good vanilla extract
2 ½ cups all purpose flour
6 oz chocolate, 70% cacao minimum
Maldon sea salt
Chocolate Chip Coffee Cookies
Chocolate Chip Coffee Cookies – Deliciously soft, thick and chewy coffee-infused cookies that are loaded with chocolate chips, and topped with a sweet coffee drizzle!
FULL PRINTABLE RECIPE:
INGREDIENTS:
FOR THE COOKIES
2 cups plain/all-purpose flour, 250g
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cornflour/cornstarch
1/4 teaspoon salt
1/2 cup unsalted butter, 115g, melted
1/2 cup caster/granulated sugar, 100g
1/4 cup light brown sugar, 50g
1 large egg
4 tablespoons instant coffee granules
1 cup chocolate chips, 175g
FOR THE COFFEE DRIZZLE
1/2 cup icing/powdered sugar, 62g
1/2 teaspoon instant coffee granules
1 tablespoon water
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Chocolate Chip Cookies (ft. Lynja)
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