I am in serious love with these cookies.
There is nothing new about them.. other than that they contain a large amount of instant coffee in the dough.. and a pound of chocolate vis a vis two cups of flour. Love the ratio.
These cookies are from the book Baking with Julia edited by Dorie Greenspan. This particular recipe was contributed by Rick Katz. I can’t stop eating them. I had no idea that mass quantities of coffee in a chocolate chip cookie would taste so good. Seriously good. I expected that the coffee flavor would be too strong. It’s not. I’ll probably use more next time.
What did I like about this recipe?
- The flavor. Ah-maze-ing.
- After three days these cookies remained as chewy as the day they were baked. So good.
What didn’t I like?
- That they bubbled up in the oven and then collapsed once they were removed. I’m guessing that I used less flour than the recipe required. I like to weigh my flour and used 9 1/2 ounces. Maybe more would give these cookies a little more body.
What did I do differently from the book?
- Instead of instant coffee, I used 2 T of espresso.
- I didn’t add the apricots. (That doesn’t mean that they wouldn’t be a nice addition.)
- I used 1/2 pound of semi sweet chocolate chunks, 1/4 pound of milk chocolate chips, and 1/4 pound of cappuccino chips.
- If you have kids in your house, use decaf. They will not understand why they can’t have more cookies.
- Smaller cookies turn out better than larger. The recipe says it yields 48 cookies. Go with that.
- Make these. Seriously. Make these.