Chocolate Chip Coffee Cookie Recipe

I had cookies for breakfast this morning, and you can too… if you follow this recipe! First off, I have to give my husband some credit; he found this recipe on the Pioneer Woman’s blog, and it is simply amazing! I originally prepared the cookies as a dessert, to enjoy after dinner… But they were so good that they also became breakfast the next morning. Also, they have coffee in them, so I can totally defend them as a balanced breakfast! You can find the full recipe, with step-by-step pictures, below…

1

The “Good Stuff”, aka. INGREDIENTS (makes 30 cookies):
1/2 cup Margarine
1/2 cup Butter, Softened
1 cup Firmly Packed Brown Sugar
1/2 cup White Sugar
2 whole Eggs
2 teaspoons Vanilla Extract
2 cups, plus 1/4 cup, plus 2 Tablespoons, All-Purpose Flour
1 and 1/2 teaspoon Salt
1 teaspoon Baking Soda
2 Tablespoons Instant Coffee Granules
2 cups Milk Chocolate Chips
2 Tablespoons Flax Seed (optional, but encouraged)

16409822_711888229825_949611972_o

The Play-by-Play, aka. INSTRUCTIONS:
I’ll be using a mixer, but you can totally hand mix these cookies. Begin by putting 1/2 cup of margarine and a 1/2 cup of softened butter in the bowl. (Optional Adaptation: You can use all margarine or all butter, if that’s what you’re into, but I prefer a combination.) Then add 1 cup of firmly packed brown sugar.

16388846_711601514405_163032446_o

Next, dump in the 1/2 cup of white sugar.

16389060_711601509415_44930944_o

Cream the butter/sugar mixture together until really well combined.

16409070_711601534365_549646466_o

Then crack the 2 eggs and toss them in, then stir.

16444175_711601798835_857917826_o

Now it’s time for the vanilla. Add 2 teaspoons, or more… if you’re feeling dangerous. Stir the mixture again. The Pioneer Woman always says, “vanilla is a criminally underrated ingredient”, and I completely agree with her! I add vanilla to lot of recipes, even when it isn’t called for; for example, I always add add vanilla to pancakes and waffles. Just trust me!

16389388_711601753925_93290618_o

Now, in a separate bowl, or measuring cup combine the flour (2 cups, plus 1/4 cup, plus 2 Tablespoons of All-Purpose Flour), and the salt (1 and 1/2 teaspoons Salt).

16389371_711601733965_1603280105_o

And then add 1 rounded teaspoon of baking soda. (“rounded teaspoon” means that you don’t level the teaspoon off when you measure it.) Also, in case you were wondering… Yes, those are Snapple lids… I sometimes measure my ingredients out into Snapple lids.

16357757_711601803825_1761562491_o

Then… this is a REALLY good part! Add the 2 tablespoons of Instant Coffee Granules.

16409318_711601828775_1610845821_o

Stir the dry ingredients together well.

16409223_711601858715_15411358_o

Now, in three batches, add the dry ingredients to the mixing bowl, mixing well after each addition. Be patient. Stir together gently — don’t over stir the dough, this is your one and only warning!

16389058_711601898635_999032268_o

And now, the part you’ve all been waiting for; add the Milk Chocolate Chips, I added approximately 2 cups… I say “approximately” because I ate a few. Mix together gently.

16409943_711601908615_1412883509_o

Next comes an ingredient that you might have never heard of; Flax Seeds. You don’t have to add them, but they give the cookies a really nice crunch.  Flax Seeds are readily available at most grocery stores; I found mine in the Organic Section of my local Kroger. You can add anywhere from 1 teaspoon to 2 Tablespoons. Add them, and give the mixture it’s final stir.

16409367_711601928575_1820300256_o

Now, you’ll need to chill the dough in the fridge for 30 minutes. So. first smooth it out…

16389245_711601943545_1440901573_o

… then press some plastic wrap over the surface of the dough, and pop the bowl in the fridge for 30 minutes.

16388750_711601973485_1349559820_o

As the 30 minutes draws to a close, preheat the oven to 375 degrees. Then pull the cookie dough from the fridge and remove the plastic wrap.

16443948_711601983465_1887879063_o

Now, use a cookie scoop, or spoon, or mellon baller, or measuring spoon to place the cookie dough into small rounds on a cookie sheet (I lightly spray the cookie sheet with Pam, the original recipe said “ungreased cookie sheet” but I couldn’t help myself). Also, I use a 1 Tablespoon measuring spoon to scoop the cookie dough. It makes approximately 30 cookies, so I use 3 baking sheets.

16443168_711602003425_1272986624_o

Bake the cookies for 11-12 minutes. They will come out of the oven very soft, but will harden as they cool.  With a spatula, remove the cookies from the baking sheet within 1 minute of removing them from the oven…

16409297_711602477475_1352570759_o

… and place them on a cooling rack.

16409623_711798130385_1743829548_o

And ENJOY!

3

Always Cook Long and Prosper… or, in the case, should I say “Bake Long and Prosper”? Love, the Uncustomary Housewife

(Original Recipe: Pioneer Woman Chocolate Chip Cookies (PW Blog))

One comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s