Why a baking recipe? Simple, we think these chocolate chip cookies made with instant coffee are so good, we wanted to share them with you! Special thanks to Hannah for sharing these with us. You may see Hannah working at some of the farmers markets, stop by and say hi. She's great to work with, knowledgeable about coffee (and baking!) and happy to help!
Ingredients for 18 Cookies:
1 Cup Bread Flour
¾ Cup All-purpose Flour
2 teaspoons Salt (preferably sea salt)
1 teaspoon Baking Soda
1 Cup Unsalted Butter
2 Tablespoons water
1 Cup Dark Brown Sugar
½ Cup Cane Sugar
2 Teaspoons Vanilla Extract (Vanilla Bean Paste is even better)
Or this one from Mexico
Or our Mex Decaf
1 Large Egg
1 Egg Yolk
½ Cup Semi-sweet Chocolate Chips
5oz Dark Chocolate, chopped in large chunks
Preparation:
Preheat Oven to 350 degrees
1. In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
2. In a larger saucepan add the butter and melt over medium heat. You want to brown the butter. Bring the butter to a boil, stirring frequently. As the water content in the butter boils out, the milk solids fall to the bottom of the pan and begin to brown. Be sure to stir frequently to evenly brown the butter and prevent it from burning. Once brown, set the butter aside to cool to room temperature. Once cooled, pour the brown butter back into a measuring glass. If the brown butter does not equal 1 cup at the 2-3 tablespoons of water to make the liquid equal 1 cup.
3.In a large bowl add the sugars, vanilla, Philly Fair Trade Instant Coffee, and cooled brown butter. Cream together with an electric hand mixer or the whisk attachment on a kitchen aid stand mixer. Cream until light and fluffy, about 1-2 minutes.
4. Add the egg and yolk and beat until incorporated.
5. Add the dry ingredients about 1/3 of the mixture at a time. Make sure the dry ingredients are incorporated thoroughly before adding more.
6. Using a wooden spoon, fold the chocolate chips and chunks into the dough
7. Scoop the cookies onto a parchment paper-lined baking sheet in 3 tablespoon-sized mounts.
8. For the best results, cover and refrigerate for an hour or, even better, overnight.
9. Bake for 12-14 minutes. Let cookies cool on the sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
10. Enjoy!
It' a good day to have a good day!
