How To Make Coffee Cookies
I love coffee and cookies. Sometimes, it is hard to choose which I love more. Coffee always wins however because you can drink coffee in the mornings and eating cookies at 5am is often frowned upon. I don’t know about you, but I can’t imagine anything better than coffee and cookies combined. That’s why we decided to bring them together and create coffee cookies.
The coffee we used in this recipe was ‘Box of Frogs’ from El Salvador which is a full-bodied coffee with a white chocolate sweetness. We thought this coffee would go great in the recipe but I am sure all of our other single origin hand roasted coffees will be just as tasty too!
If I am honest, I was really optimistic about this recipe as you know how the saying goes, two positives make a positive. Right?
To start you will need:
- One mug of Americano or filter coffee, no milk or sugar required.
- 325g plain flour
- 3/4 teaspoon bicarbonate of soda
- 1/2 teaspoon of salt
- 100g butter
- 250g caster sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 340g chocolate chips
Ingredients together? Let's go!
Firstly, preheat your oven to 180 degrees, or gas mark 8.
Next, in a mixing bowl mix your flour, bicarbonate of soda and salt.
In a separate bowl, beat the butter and sugar until light and fluffy.
Slowly pour in your freshly brewed coffee, vanilla extract and beaten eggs into the butter mixture. Combine all into the mix.
Now the best bit.
Fold the chocolate chips into the batter (if you can do it without eating half the packet like I did)
Next, drop the batter onto an ungreased baking tray.
We recommend using a teaspoon for measuring and dropping. Make sure your dough is well spaced out on the tray, so the cookies don’t combine into one sizeable mammoth cookie!
Keep all dollops of mixture roughly the same size allowing all the cookies on the tray to cook for the same amount of time.
Finally, bake for 10 minutes.