Well it’s almost here. I think this will be the last blog I post before Christmas. It is really kind of apropos as I will be serving this on my sweet table on Christmas day. It is one of many treats I like to bake – some traditional, some may become a tradition that I start. Let’s see! I came across this recipe while looking for a coffee flavored cookie. I had a lot of really good feedback on the Coffee Pretzels we did last year so I wanted to try something different again. I experimented a bit, well not really, I just used decaffeinated coffee. A lot of my friends don’t drink coffee after 2 (Deb these are for you!), and I won’t be serving my sweet table until about 6 p.m. so it needs to be decaffeinated coffee. I’m a huge coffee fan and I couldn’t tell the difference, but feel free to use either one.

There’s also cornstarch in this cookie. That’s something I learned from watching Anna Olsen’s baking show. It is designed to give you a crispy exterior and a chewy interior. I did leave out the almond extract due to nut allergies in my family. I got about 60 small cookies from this batch. I like making them small because I want you to try all the sweets on my table (or as many as your dietary restrictions will allow :)). I wish you all the very best this Christmas season has to offer and a happy and safe New Year! As always – enjoy!

Ingredients
1 cup Churn 84, softened
1 1/4 cup brown sugar
1/4 cup granulated sugar
2 eggs
1 tsp vanilla
1/4 tsp almond extract
1 tbsp. espresso powder
1/2 cup cocoa powder
2 cups all-purpose flour
1 tsp baking soda
1/2 tbsp. cornstarch
1/4 tsp salt
1/2 cup milk chocolate chips – I use Lindt couverture
1/2 cup dark chocolate chips – I use Lindt couverture
1 1/2 cups white chocolate chips – I just used dark and milk. I’m not a fan of white – that’s a personal thing, please add what you like

Directions
Preheat your oven to 350 degrees and line a couple cookie trays with parchment paper
Using your stand mixer and the paddle attachment, cream the butter and sugar until pale and fluffy
Scrape down the sides of the bowl and add the eggs one at a time, beating until fluffy – scraping the bowl as necessary
Add in vanilla, almond extract and espresso/coffee powder and beat until combined
In a small bowl, whisk together flour, cocoa powder, baking soda, corn starch and salt – when you whisk, you don’t need to sift the cocoa or flour
Add the flour to the butter mixture in two additions, beating on low speed until completely combined
Add in chocolate chips and mix on low or stir by hand until distributed
Using a cookie scoop, two teaspoons or your hands, scoop your batter out into about 1 tbsp portions out onto your baking sheets leaving at least 1.5 to 2 inches between each cookie
Bake for 10-12 minutes or until the tops are beginning to crackle and the edges are slightly firm to the touch
Remove from the oven and cool on a rack

 

dark chocolate1a

dark chocolate2a