Tuesday, September 16, 2008
I give these cookies a resounding "eh." They just aren't that good. They're not horrible of course, but they just don't taste like much. They definitely need way more chocolate than a 1/3 of a cup and I would say they need the chocolate chips -- either in addition to the other chips or instead of. And actually, the coffee flavor isn't that pronounced either. In fact, the Kahlua Spiked Cookies I made (and didn't blog about -- but based on this recipe from the sameKing Arthur Flour Cookie book that today's recipe came from) were much better with a rich chocolate flavor and a pronounced coffee presence. If you added cinnamon chips to those cookies I think you would get what this recipe was trying to become.
Those other cookies were met with cries of "best cookies ever" while these cookies will be eaten of course, but only because they're cookies, not because they are anything special.
3/4 cup granulated sugar
3/4 cup brown sugar
3 to 5 tsps espresso powder
1 cup (2 sticks) unsalted butter
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
2 large eggs
2 1/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
1 cup chocolate chips or cinnamon chips
1 cup cappuccino chips
Preheat oven to 375 and line baking sheets (I prefer insulated) with silpats or parchment paper.
Cream the butter and sugar together until light and fluffy. Add the espresso powder, baking soda, salt and vanilla extract and blend until well combined. Add the eggs one at a time mixing well after each addition. Add the flour and cocoa powder and stir until combined, then add the chips.
Scoop onto the prepared baking sheets a tablespoonful at a time and bake for 8-10 minutes -- they should be beginning to set on the edges, but still fairly soft in the middle. These should be soft cookies, not crispy.