Coffee Chocolate-Chip Cookies
Coffee Chocolate-Chip Cookies recipe
Yield
36 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
almonds
slivered, optional |
*
|
| ⅓ | cup |
instant coffee
granules |
*
|
| 2 ⅔ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | pound |
butter
at room temp |
|
| 1 ¼ | cups |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
chocolate chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
almonds
slivered, optional |
*
|
| 79 | ml |
instant coffee
granules |
*
|
| 631 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 226.8 | g |
butter
at room temp |
|
| 296 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
chocolate chips
|
*
|
Directions
Heat oven to 350℉ (180℃). Toast almonds if using on a baking sheet in oven until golden brown about 10 minutes; let cool.
Dissolve the coffee powder in 2 tablespoon hot water.
Combine flour, soda and salt. With a mixer at medium speed beat butter and sugar until fluffy.
Beat in cooled coffee, vanilla and eggs.
Reduce mixer speed to low and beat in flour mixture. With a wooden spoon, stir in almonds if using, and chocolate chips.
Drop by heaping teaspoonfuls onto ungreased baking sheets Bake until edges start to brown, about 10 minutes.
Notes: Cook on baking sheets about 3 minutes before removing to racks.
