1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup unsalted butter, softened
1/2 sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon instant coffee powder (dissolved in the vanilla extract)
1 1/2 teaspoons pure vanilla extract
4 teaspoons ground coffee
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
Preheat oven to 375 degrees. Lightly grease 2 baking sheets or line them with parchment paper.
Sift together the flour, baking soda, and salt into a small bowl; set aside.
In a large bowl, with an electric mixer on medium speed, cream together the butter and sugars until light and fluffy, scraping the bowl to make sure the batter is evenly blended.
Add the egg, instant coffee-vanilla mixture and ground coffee and blend on medium speed about 1 minute.
Add the flour mixture and mix on medium speed until blended, about 1 minute.
Stir in both kinds of chocolate chips with a wooden spoon.
Drop the dough by tablespoonfuls onto the baking sheets, about 2 inches apart.
Bake 1 sheet at a time for 12 to 14 minutes, or until the cookies are golden around the edges.
Cool cookies on wire racks.
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