Coffee Chip Cookies Food

COFFEE CHIP COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine water and coffee; set aside. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with coffee. Stir in the chocolate chips. Refrigerate for 1 hour. , Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden around the edges. Remove to wire racks to cool.

COFFEE-TOFFEE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, espresso powder and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until smooth. Reduce the mixer speed to low, then gradually beat in the flour mixture until just combined. Stir in the dark chocolate chips and toffee bars.
• Roll the dough into 1 1/2-inch balls and arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are puffed and just set around the edges, about 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
• Melt the white chocolate chips in the microwave in 30-second intervals, stirring, until smooth. Drizzle over one side of each cookie and decorate with sprinkles. Refrigerate until set, about 30 minutes.

COFFEE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toast almonds in oven for 10 minutes or until brown.
• Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt.
• Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture.
• Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart.
• Bake for 10 minutes.

TOFFEE CHIP COOKIES

Steps:

• Add instant coffee and vanilla to a small bowl, stirring to dissolve the coffee.
• Set aside.
• In a large bowl beat butter, sugar, and baking powder until light and fluffy.
• Add beaten egg and coffee mixture.
• Slowly add flour until combined.
• Stir in both chips.
• Drop by tablespoonful on to baking sheet.
• Bake at 350°F for 10 minutes.
• Cool for 1-2 minutes on sheet and remove to a cooling rack.
• Makes 4 dozen.
• Note: I used an instant coffee powder mix (International Delights French vanilla) with great results.

COFFEE CHOCOLATE CHIP COOKIE MIX IN A JAR

Steps:

• Mix the salt and baking soda in with the flour, then layer the ingredients except for the instant coffee, egg, margarine and water into the jar so that would be Brown sugar, sugar, chocolate chips, flour mixed with salt and baking soda.
• Place the instant coffee in a snack size baggie and seal.
• Attach a gift card with the following instructions:.
• Coffee Chocolate Chip Cookies.
• Sift dry ingredients through a colander to separate the chocolate chips from other ingredients.
• Beat 1 cup of unsalted butter or margarine or butter flavored Crisco in a medium bowl.
• Dissolve the coffee in 2 tablespoons hot water.
• Beat sifted ingredients into butter until blended.
• In a small bowl, beat 1 egg with 1 teaspoon vanilla extract.
• Mix beaten egg mixture into butter mixture until blended.
• Add dissolved coffee and beat again.
• Stir in chocolate chips.
• Drop teaspoonsful of batter, spaced well apart, (or roll into balls) onto a greased cookie sheet.
• The cookie yield is approximate as I always make large cookies.
• Bake at 350-375 degrees F for 8 minutes or until lightly browned.