COFFEE COOKIE RECIPE
This cookie recipe is made with pure ground coffee and topped with a whole coffee bean so there is no mistaking the intense coffee flavour.
Provided by Marcellina
Categories Cookies
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 340Fº/170ºC and line 3 large baking trays with non stick baking paper.
- Whisk together flour, baking powder and salt. Set aside.
- Beat unsalted butter, sugar, coffee and vanilla extract with electric mixer until creamy and well combined.
- Add the egg, beat until pale and fluffy.
- Stir in half of the combined flour mixture. Mix to combine. Then stir in remaining flour. Combine well.
- Roll small teaspoons of the mixture into balls.
- Place 1 inch/2.5cm apart on prepared baking trays. Top each with a coffee bean. They may seem small but remember they will spread during baking
- Bake 12-15 minutes until golden brown. The tops will be crinkly.
- Cool on baking trays for 5 minutes. Then transfer to cooling rack until completely cool.
Nutrition Facts : Calories 50 kcal, Carbohydrate 8 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 13 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
COFFEE CHOCOLATE CHIP COOKIES
These cookies are a step above any you have ever tasted.
Provided by Cindy Carnes
Categories Desserts Cookies Drop Cookie Recipes
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 15.5 g, Cholesterol 12.8 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.6 g, Sodium 60.9 mg, Sugar 9.4 g
CRISPY COFFEE COOKIES
I created this recipe because I wanted an easy-to-make cookie that folks can't resist. These tempting treats have a hint of coffee flavor and aren't overly sweet.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine sugar and oil. Dissolve coffee in water; add to sugar mixture and mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to the sugar mixture., Roll into 3/4-in. balls, then roll in additional sugar. Place 2 in. apart on lightly greased baking sheets; flatten with a fork. Bake at 400° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.
Nutrition Facts : Calories 118 calories, Fat 6g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 84mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
CHEWY COFFEE COOKIES
Provided by Food Network Kitchen
Time 2h
Yield about 24
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Coarsely grind the coffee beans in a coffee grinder. Combine 1 tablespoon ground coffee in a small bowl with the turbinado sugar; set aside. Transfer the remaining coffee to a medium bowl and whisk in the flour, salt, baking powder and cinnamon.
- Beat the butter 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. Reduce the mixer speed to low and beat in the flour mixture until combined.
- Roll tablespoonfuls of dough into balls, then roll each ball in the coffee-sugar mixture. Arrange 2 inches apart on the prepared pans.
- Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, about 18 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely.
- Make the glaze: Whisk the confectioners' sugar and 2 teaspoons milk in a small bowl until smooth. Gradually stir in up to 2 more teaspoons milk until the glaze is thick but pourable. Spoon the glaze over the cookies. Let set, about 10 minutes.
EXTRA-CRISPY CHOCOLATE CHIP COOKIES
We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
COFFEE COOKIES
I have had this recipe since 1984. It originall came from a Paul Prudhomme cookbook (Louisiana Kitchen).
Provided by Schweik
Categories Drop Cookies
Time 26m
Yield 40 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cream the butter with an electric mixer on high speed until smooth (about 1 minute). Add sugar and beat on high until thouroughly blended (another minute).
- In a separate bowl, mix the coffee powder, vanilla and egg yolks until the coffee is dissolved. Thoughoughly blend this into the butter/sugar mixture. Then add the flour and mix on high until well blened, about 1 to 2 minutes, scraping the sides of the bowl. Drop by the teaspoonful 1 1/2 to 2 inches apart onto a greased cookie sheet. Bake until lightly browned on the edges, about 16 to 18 minutes. Cool on the cookie sheet until they start to harden (about 3 to 5 minutes) and finish cooling on a wire rack. Store in an airtight container.
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