Tuesday, July 17, 2012

Deep Dish Coffee & Chocolate Chip Cookies

I've been missing some time on my blog lately but I've been busy at home. This past weekend was my birthday and so I was relaxing while my husband baked me a cake and spending time with family. I hope everyone else had a great weekend, I certainly did! My birthday cake was vanilla-chocolate chip cake layers with Ben & Jerry's Cherry Garcia ice cream then frosted with Cool Whip. It was delicious. :) So did you see my cute little magnifying glass up near the top of my page on the left? I thought it would be adorable since I'm "Searching For Dessert" and it would make it easier to connect with me on various sites.

I thought these cookies would be a fun twist on traditional chocolate chip cookies. These have instant coffee in them so make sure that you use instant coffee that you like because you can taste it. I also added some cinnamon for a nice undertone which my husband actually picked out without me telling him when he tried one. These are soft cookies and they are a little cake-like. They are not chewy like most chocolate chip cookies. I was mixing it up a little bit. I think these cookies are pretty great and I thought I could share them with you. Happy Baking!

Deep Dish Coffee & Chocolate Chip Cookies
Makes 6 - 3 ½” cookies

- 1 stick butter (4 ounces)
- ½ cup brown sugar
- 1 teaspoon vanilla
- 1 ½ teaspoons instant coffee
- 1 whole egg
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup flour
- ½ cup chocolate chips

1. Preheat oven to 350F. In a large bowl mix together the butter and sugar on medium speed until well blended and slightly fluffy.
2. In a small bowl stir together the vanilla and instant coffee until the coffee is dissolved, add to the butter mixture. Add the egg to the butter mixture, then mix until the egg and coffee mixture are blended well into the butter mixture.
3. Add the baking powder, salt, cinnamon, and flour to the butter mixture and blend on low speed until well mixed. Add chocolate chips and blend until just mixed.
4. Divide the dough between 6 lightly greased cups of a muffin top pan. Using wet fingers or a lightly greased spatula then spread the cookie dough evenly in the pan. Bake for 13-14 minutes or until lightly browned. Remove from oven and cool 3-5 minutes, then remove from pan to a cooling rack. 

Printable recipe

This is an original recipe

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