So my boyfriend, one of his friends, and I have officially started our dieting/exercising routine as of yesterday. It’s been one day without carbs and I’m already having withdrawals. Whoever thought that a day without carbs is a good thing?! We’re basically doing a low carb, high protein diet with at least 3 days of cardio a week. We also get one cheat day a week (which is like a cheat hour each day for me. Shhhh don’t tell my bf!). We went on a hike right by my house yesterday and it was so beautiful! 86 degree weather? Hellooooo spring! Too bad it’s supposed to rain tonight, though.
Mocha chocolate chip cookies. Coffee in cookies? Why not? It works so well in brownies. This recipe intrigued me because it didn’t dissolve the coffee before putting it into the batter like most recipes. I made these a while ago and took them into work. My coworkers loved them, but I thought they were just okay. Perhaps there was too much coffee in them? I would definitely tone down the instant coffee powder by a tablespoon next time. But hey, if you’re a huge coffee fan, then by all means go for it. I, on the other hand, can’t drink black coffee unless it has tons of condensed milk/sugar/milk/cream. That kinda defeats the whole purpose of coffee, eh? The texture was nice and chewy, so I would imagine they’d make a great chocolate chip recipe alone by omitting the coffee. These are just slightly adapted from the cookbook Baking With Julia.
- 2 cups flour
- 3 tablespoons instant coffee powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks butter, cut into chunks
- 1/2 cup granulated sugar
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 pound chocolate chips or chunks
1. Whisk the flour, coffee, baking soda and salt together. Set aside.
2. Beat the butter in a mixer until lightened. Add granulated sugar and beat for 30 seconds. Add brown sugar and beat for another 30 seconds. Add eggs one at a time, beating after each addition. Add vanilla and beat until blended.
3. Turn mixer speed down and add flour mixture, mixing until just incorporated. Add chocolate and mix until evenly blended in.
4. Wrap the dough in plastic wrap and chill in fridge for several hours to overnight.
5. Preheat oven to 350. Drop a heaping tablespoon full of dough onto sheets, leaving 2 inches between cookies. Bake for 10-12 minutes.
6. Cool on racks. They’re best when warm!