I need to talk to you about putting coffee in double chocolate, chocolate-chip cookies.
And, well, this is important.
Did you know that adding coffee to chocolate baked goods actually intensifies the chocolate flavour?
And, did you know that coffee releases adrenaline and bumps up your dopamine levels?
And that chocolate contains a unique natural substance that creates a sense of euphoria?
I’m trying to figure out why I can’t stop eating them.
I better have a little taste test to make sure the, er, photographs haven’t damaged them.
Oh yea, they’re still good.
Annnnd, did you know I usually have ninja-style self-control. NINJA. It’s a thing. But …
I. Can. Not. Stop. Eating. These.
Me and Kenneth (yea, I named my kitchen aid, whatever) made them on Sunday. And we made 50 of the little gems.
And, and, and …did you know there are two whole cups of white and dark chocolate chips in these cookies? I know!
The result? The coffee flavour isn’t strong, it’s just right. My non-coffee loving boyfriend gave it the thumbs up. And everyone at my work did too. They are sweet, soft in the middle, a little crunchy on the outside, and beyond my limits of self control.
1 1/2 cups all purpose flour
1 cup whole wheat flour
3 tablespoons instant coffee granules
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1/2 cup cocoa powder
225 grams (1 cup/2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
3/4 cup brown sugar
2 large eggs
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips (I used dark chocolate)
1 cup white chocolate chips
- Preheat your oven to 180 C (375 degrees F) and line up to four cookie trays with baking paper. Well, as many as you have, in my case, two.
- Mix dry ingredients: all purpose flour, whole wheat flour, baking soda, baking powder, salt, and cacao powder. Set aside.
- In a large bowl beat the butter until it is fluffy (about 2 minutes). Add in the sugars. Mix in the eggs, one at a time, making sure the first egg gets incorporated before adding the next. Scrape the sides of the bowl.
- Add the vanilla and mix until it is incorporated.
- Add the dry mixture to the wet ingredients. Stir in the dark chocolate chips and the white chocolate chips, by hand, and mix only until incorporated. Don’t over mix.
- Roll or scoop a heaped teaspoon of the dough onto baking sheets 2 inches apart, press down with a fork, I fit about 12 per sheet.
- Bake for about 8-9 minutes. Don’t over bake. I baked them for exactly 9 minutes and I liked those results. Perfectly chewy.
Quantity: 55 cookies
Healthy? 125 calories a cookie
Storage: Store in airtight container. They’ll keep for a couple of weeks.
Source: Fat girl trapped in a skinny body.