Description
Better than a cup of coffee this coffee cookies recipe contains 1/2 c of espresso coffee granules. Loaded to the max with coffee and chocolate, these mocha coffee cookies are made for adulting!
Ingredients
2 sticks unsalted butter at room temperature
3/4 c brown sugar
1/2 c sugar
1/2 c instant coffee powder-I used espresso
2 T plus 1 1/2 t vanilla extract
3 egg yolks
2 1/2 c plus 3 T cake flour
1 c bittersweet chocolate chips
Instructions
Preheat oven to 350.
Cream butter in an electric mixer on high speed. Add sugar and beat on high speed until thoroughly blended, about 1 minute. Set aside.
In a large mixing cup, mix the coffee granules, vanilla extract and egg yolks until coffee has dissolved.
Add to butter mixture and beat on high speed until well blended and the mixture is colored evenly. Add flour and mix until well blended and then add chocolate chips on low speed.
Drop batter by level tablespoons onto a greased or parchment lined cookie sheet. Bake at 350 until cookies are slightly browned on the edges. (It is hard to tell.) Bake for 16 minutes. Cool about 3-5 minutes, then remove cookies to wire rack. Store in an airtight container.
Notes
From Paul Prudhomme’s Louisiana Kitchen
Cookies may be frozen for up to 3 months. They keep on the counter for about 1 week in an airtight container.
