Coffee Chocolate Chip Cookies Food

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.

ESPRESSO CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 300 degrees F.
• Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
• In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
• Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
• Serve warm with a glass of milk.

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.

COFFEE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream butter flavor Crisco, brown sugar, half and half, and vanilla in large bowl. Blend until well blended.
• Beat in eggs.
• Combine flour, salt, baking soda, and instant coffee.
• Add to creamed mixture gradually and stir until well mixed.
• Stir in oats, chocolate chips and pecans.
• Drop by rounded tablespoon on ungreased cookie sheets.
• Bake 8 to 10 minutes (Mine bake in 8 1/2 minutes).
• Cool 2 minutes on cookie sheet. 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.

CHOCOLATE CHIP COOKIE IN A COFFEE CUP

Steps:

• 1. In a coffee cup add 1 tablespoon of butter and melt in microwave (about 20 seconds)..remove from microwave and add; white sugar, brown sugar, several drops of vanilla extract and stir until blended well...add egg yolk, stir again, then add the scant 1/4 cup of flour and salt, stir one more time before adding the 2 T. of chocolate chips and stir one last time. YOU MUST DO IT IN THIS ORDER...or it won't turn out right. (trust me I know..I did it my way, and oh brother what a mess...directions are for a reason...learned my lesson..lol!)~Picture to the left is the melted butter..before adding other ingredients.
• 2. Microwave for 50-60 seconds..if using a large base cup then 50 seconds, if using a shallow deep cup then 60 seconds. ~Picture to the left is of the batter once you add all the other ingredients except the chocolate chips..which you add right after blending as shown in the cup.
• 3. REmove from Microwave and cool for a couple of minutes....eat immediately, or add vanilla ice cream to the mug with chocolate syrup or whipping cream and a cherry on top.
• 4. I ate mine after about 2 minutes out of the microwave plain..it was soft, yet it was amazing..as I ate it and it started cooling it got the crunch just like a baked chocolate chip cookie ( I have a picture of a spoonful of the cooled crunchy cookie on it, below the main picture)...What a great find, I will do this again and again...it is that good!
• 5. This is how good is was...notice I said WAS...gone in a flash!
• 6. All the ingredients and utensils you need..plus your microwave!

CHOCOLATE CHIP COFFEE BAR

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat brown sugar, oil, and eggs together in a bowl using an electric mixer until smooth and creamy. Stir flour, coffee, salt, baking soda, and vanilla extract into creamed sugar mixture until batter is just mixed; fold in chocolate chips and walnuts. Spread batter into the prepared baking dish.
• Bake in the preheated oven until edges start to crisp and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

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-CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 325°F.
• Combine flour and baking soda. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in coffee, egg and vanilla. Gradually beat in flour mixture until well blended. Stir in chopped chocolate and nuts. Refrigerate 30 min.
• Roll dough into 60 (1-inch) balls; place, 2 inches apart, on baking sheets.
• Bake 10 to 12 min. or until golden brown. Cool on baking sheet 1 min. Remove to wire racks; cool completely.