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Preheat the oven to 190˚C.
Beat the butter with the sugar. Add the egg and mix well. Incorporate coffee liqueur, vanilla seeds and the two essences. In a bowl, mix the flour with the baking powder and baking soda. Incorporate the dry ingredients into the butter mixture. Then wrap the chocolate flakes with coffee.
In a tray lined with baking sheet, place heaps of the obtained dough. Bake the biscuits for 9-11 minutes.
Healthy Coffee Chocolate Chip Cookies
On one of our East Coast baseball trips, Dad and I started in Philadelphia to see the Phillies play the Diamondbacks on a Saturday evening. After my first authentic Philly cheesesteak experience for lunch and a trip to the Liberty Bell, we took the train to the stadium for the game, arriving two hours before the start time to watch batting practice and walk around the ballpark.
As the incredibly exciting game evolved, where the Phillies scored four runs in the bottom of the 8 th to send it into extra innings, Dad and I kept glancing at the clock. The 10 th turned into the 11 th… Then the 12 th… Then the 13 th… And after the 14 th, we decided to head back to the hotel. We needed to leave by 7:30 am the following morning to drive to Baltimore for their matinee game against the Athletics!
Thank goodness we left when we did… The game finally ended around 1 am after the 18 th inning — the equivalent of two baseball games for the price of one!
Sunday morning, Dad and I woke up to our extra early alarms. He took the first shower, then while I hopped in the bathroom for mine, he headed down to the Starbucks in the hotel lobby for coffee. Once I finished packing, we both carried our bags down to the concierge to check out before walking back to the same Starbucks, still completely empty and quiet at that hour, so I could grab something for the road.
I ordered a nonfat latte and picked up a fruit salad for a quick and easy breakfast, and Dad asked for another black coffee — the only way he drinks his! The barista laughed, joking with him about how he was the best customer by coming back again so soon after his first mug. Dad always starts his day with multiple cups, always brewed at home (unless on travel), his favorite morning ritual since before I was born!
So for Father’s Day, I created this recipe for Healthy Coffee Chocolate Chip Cookies just for him! They’re irresistibly chewy and full of rich coffee flavor, just perfect for Dad. Even better, they contain no eggs, refined flour or sugar and only 97 calories!
And even though Mom loves chocolate… She hates the taste of coffee, so Dad didn’t have to share a single one of his Father’s Day treats!
If you’re a coffee lover too, then you’ll start making these healthy cookies by measuring out white whole wheat flour . Yes, white whole wheat flour actually exists! It comes from a special type of soft white wheat, which has a lighter taste and texture compared to regular wheat but the same health benefits. It’s perfect for baking muffins, scones, cookies, brownies, cakes, and more!
For the coffee flavor, you’ll mix instant coffee crystals into a small amount of melted butter and warm milk. Don’t try to use regular coffee grounds or brewed coffee! The former doesn’t dissolve and gives your cookies a gritty texture, and the latter doesn’t have strong enough of a flavor. This is the instant coffee I use (or the decaf version!), And it’s shelf-stable and keeps for ages.
And yes, in case you were wondering… It has to be melted butter, or Earth Balance for a vegan version. Instant coffee doesn’t dissolve in coconut oil! I’ve done that experiment and learned that lesson for you so you don’t waste your time or ingredients like I did! ?
Instead of granulated sugar, you’ll sweeten your cookies with coconut sugar (like this!), an unrefined sweetener that comes from coconuts. It has a similar caramel-like flavor to brown sugar, and it doesn’t taste like coconuts! And of course, don’t forget my favorite part… The miniature chocolate chips ! Their smaller size ensures every bite contains multiple morsels of chocolate, and these are one of my favorite kinds because they taste rich and turn perfectly gooey and melty while baking!
My dad loved these cookies so much that he insisted on sharing them with his friends… Because he knew they’d get hooked just like he did! ? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture !?) I’d love to see your cookies and feature them in my Sunday Spotlight series!
Coffee Chocolate Chip Cookies
made with beautifully delicious swirls of chocolate and coffee dough rolled together to form a gorgeous chocolatey-coffee spiral. Would you like to know the simple technique used to create the tasty coffee dough?
Instant coffee stirred right into the batter.
Yes, the simple little trick of stirring Instant coffee into the cookie batter was an amazingly easy way to get wonderful coffee flavor.
Would the same instant-coffee-granules-in-cookie-batter technique work to transform regular chocolate chip cookies into tasty coffee chocolate chip cookies?
I'm very happy to report that yes,. yes, it does. And the result is quite tasty indeed! Oh, what a great on-the-go way to get your mid-day coffee fix. without even needing a cup.
One of my friends. who plays the role of 'unofficial taste tester'. described eating one of these cookies as being a bit like eating a chocolate covered coffee bean. first, you taste chocolate. and then you get a deliciously subtle hit of coffee on the backend. But if you want a stronger coffee taste, simply add a little more instant coffee.
Then I baked the cookies up just as I would traditional chocolate chip cookies.
Only the yummy result isn't simply traditional chocolate chip cookies. it's Coffee Chocolate Chip Cookies! Everything we love about chocolate chip cookies, but better. because they're loaded with a tasty coffee twist.
Now, the only thing left to do is to enjoy a big ol 'stack with a tall glass of milk. Unless you prefer your black coffee, that is!
Coffee Chocolate Chip Cookies
- 2 1/4 tsp all-purpose flour
- 1 tsp. baking soda
- 1 tsp. leap
- 1 tbsp butter, at room temperature
- 3/4 t. Granulated sugar
- 3/4 C. brown sugar
- 1 tsp. vanilla
- 2 eggs
- 1 (12 oz.) Package semi-sweet chocolate chips
- 1 to 1 1/2 T. instant coffee granules *
- Combine flour, baking soda, and salt set aside.
- Place instant coffee granules in a small zip-top plastic bag. Using a meat mallet or the bottom of a drinking glass, gently crush granules into a powder. Set aside.
- In a large bowl combine butter, sugar, brown sugar, and vanilla beat until creamy. Beat in eggs.
- Gradually add flour mixture mix well. Stir in coffee granule powder, and then stir in chocolate chips.
- Drop by rounded teaspoonful onto a cookie sheet. Bake at 375 degrees for 8-10 minutes. (For soft cookies, the cookies should still look a bit uncooked in the middle when you take them out of the oven.) Let cookies stand on the pan for about a minute before removing to a cooling rack.
- * I use 1 T. instant coffee granules for a subtle coffee flavor. If you would like more pronounced coffee flavor, use 1 1/2 T.
Please enjoy these other tasty sweet treats from The Kitchen is My Playground, featuring instant coffee!
Coffee Cookies Recipe: Start Your Day With This Easy Coffee Chocolate Chip Cookie Recipe by 30Seconds Food
Breakfast cookies are all the rage right now. This easy coffee cookie recipe is full of chocolate and goes great with a cup of joe.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: Makes about 14 to 15 cookies
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 stick butter, softened
- 1 egg
- 1 1/2 cups flour
- 1 tablespoon instant coffee granules or instant espresso powder
- 1 teaspoon baking soda
- dash of salt
- 1/2 cup chopped nuts (optional)
- 1 bag (12 ounces) semisweet chocolate chunks or semisweet chocolate chips
Here's how to make it:
- Combine the sugar, brown sugar, butter and egg in a bowl with an electric mixer until creamy.
- Combine the flour, coffee, baking soda and salt in a bowl. Add it to the wet ingredients and stir to combine.
- Fold in the nuts and chocolate chips.
- Drop the dough onto the baking sheet (about 1/4 cup for each cookie) at least 2 inches apart.
- Bake in a preheated 350-degree F oven for about 12 to 15 minutes or until golden and edges are set. Remove to wax paper to cool.
Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.
Coffee Chocolate Chip Cookies
At first I was like "Do I really want to post two cookies back to back?" And then I remembered that A. the brownie stuffed chocolate chip cookies were just an update to an old recipe. B. This is A COOKIE Named Desire. So all the cookies are always welcome at any time. Anyway, these coffee chocolate chip cookies are way too good for me to try and space them out. Seriously.
Lucky for me, I made these coffee chocolate chip cookies pre-Whole30 and was able to eat the you-know-what out of them. They are the perfect chocolate chip cookies. I know I said that about the cookie butter cookies, but it is equally as true for these coffee ones. They're wonderfully crisp on the outside and you know we only do cookies that are buttery and chewy in the middles around here. But then there's the coffee flavor. It's not too overpowering and gets almost mocha-like in flavor paired with the chocolate chips.
In this recipe, we use instant espresso because it has a stronger flavor that holds up more in the cookies, but you can use instant coffee if needed. You can also try and experiment with some of the instant latte mixes that are out there (I am obsessed with the Starbucks Via Vanilla Latte) - but you may need to experiment with how much of the mix you will need to add and adjust sweetness as needed.
If you can, also try and use chopped chocolate instead of chocolate chips. The pools of chocolate that form inside the cookies are just incredible. If you want to go all out, I recommend trying making the recipe with browned butter. The nuttiness with the coffee and the chocolate is roll your eyes to the back of your head good.
About Amanda Powell
Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.
Welcome to Broma Bakery -a fine mix of
indulgence with a whip of sweet resources in
between. To learn more about me, click here!
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Leave a comment and rate this recipe!
Incredible recipe! I was very impressed with the texture of these cookies. They came out just the perfect softness!
Hi! This recipe looks delicious, I was wondering if it is available in gram measurements? Thanks
Love love love this recipe! First time I made it, I mixed the espresso powder with the flour as instructed. It left some coffee granules after baked and cooked. Second time, I melted the coffee w a tbsp of hot water and mixed with the cooled browned butter. Of course coffee is well incorporated with the dough. Everyone loved both versions.
Hi! I already made these a lot of times. And just want to ask if how many months i can store the dough in the freezer?
Hi Monika! As long as the dough is in a freezer safe, airtight container it should keep for up to 3 months!
Hi! I attempted to make these and the flavors were amazing, but the texture was way off- the dough was pretty dry / crumbly and after I chilled them the dough was hard as a rock :-(. They turned out more like shortbread after baking. I am sure this is something I did wrong, but was wondering if you have any idea what that may have been.I'm thinking the butter reduced too much during the browning process- any tips for preventing that?
Hi Carolyn! Oh no! I & # 8217m so sorry to hear that. It sounds like you may have overbrowned your butter and / or over measured your flour. When butter browns some of the liquid evaporates off which can leave you with less liquid in your batter. Next time try browning the butter only until it & # 8217s just brown and measure it again to see how much has evaporated off. If there is less than the amount you started with try adding a bit less flour (add it in a 1/2 cup at a time, stopping if the dough is starting to get dry / tough to work with). Also make sure when you are measuring your flour that you are fluffing it up and spooning it into your measuring cup to prevent it from compacting which can lead to adding more flour than intended on!
How Instant Coffee Changes the Game for Baking
Creating cookies infused with the World’s Strongest Coffee is like baking with benefits. Your taste buds get happy first, but your body gets in on the action soon - and stays lifted long after. And now that Death Wish Coffee comes in instant coffee form, crafting cookies and other confectionery that’s deliciously eye-opening is easier than ever.
While some recipes like chocolate cake call for a brewed cup of coffee, instant coffee offers a time-saving shortcut. And while some might resort to using espresso powder to create the coffee flavor, espresso powder is notoriously bad at making actual coffee. By opting for Death Wish Instant Coffee, you get both the robust coffee flavor you want to pair with your chocolate and the ability to make a kick * ss mug of java on the quick. Also, you’ll find the end result of your baking to be far more potent. Which leads us to an important point…
Low-Calorie Coffee and Chocolate Meringue Cookie Recipe
Waterbury Publications, Inc.
If you're looking for a light, low-calorie dessert, look no further than the meringue. These coffee and chocolate meringues are just 71 calories each, but you'd never know it from how flavorful they are.
Thanks to instant coffee crystals, vanilla extract, and mini chocolate chips, these meringues will satisfy your sweet tooth and give you a little caffeine boost, too. But with just 14 grams of sugar per serving, you won’t be consuming your entire day’s worth of sugar with one serving. (And you won't be setting yourself up for an inevitable sugar crash later on, either.)
To make these coffee and chocolate meringues, you will need a mixer to beat the egg whites. It's worth it, though, for that picture-perfect curl atop each one. After the mixing process is complete, all you have to do is bake the meringues for 20 minutes and let the oven do its magic.
If you've only had whipped meringue as a topping for puddings or pies, you're missing out on its full potential in cookie form. Once you've tried this baked meringue recipe, you'll want to try all kinds of meringue treats. The possibilities are endless — but this sweet, cocoa-based meringue cookie recipe is a great place to start.
Nutrition: 71 calories, 1 g fat (1 g saturated), 9 mg sodium, 0 g fiber, 14 g sugar, 1 g protein
Makes 12 servings
Coffee and cream chocolate chip cookies
Classic soft and chewy chocolate chip cookies with a touch of coffee and cream & # 8211 instant coffee powder, semisweet chocolate chip and white chocolate chips will make these cookies your favorite coffee treat!
Throughout the years I had a love-hate relationship with coffee. I started drinking coffee in my last year in high school as the final exam was finally approaching. Shortly after that I took a break and we found each other in college while trying to keep up with classes, part-time job and me time. Once college was over we had an ongoing relationship for a few more years, nothing serious but broke up a few years ago when I got pregnant. At that time I told myself I & # 8217ll never drink coffee again.
No exams, no job.All I had to do is take care of my family.
I can survive without coffee!
Fast forward 2 years, a stay at home mom, an energetic toddler who doesn & # 8217t go to preschool or day care, a house to clean, a family to feed and a blog. Coffee is now my BFF! Some days I & # 8217m so crazy busy I don & # 8217t even have time to sit down and enjoy it. It & # 8217s a sip here, a sip there.
But my love for coffee doesn't stop at just drinking it. I love to eat it as well.
When we decided to have coffee as this month & # 8217s secret ingredient to our chocolate party I had no idea what I was going to make. Coffee and chocolate go together so well and after running some ideas in my mind I finally decided upon chocolate chip cookies with a touch of coffee and cream.
These chocolate chip cookies are the classic cookies but I added heavy cream and instant coffee to the cookie dough. To make them even more irresistible and do a double coffee and cream effect I used semisweet chocolate chips (to represent the coffee) and white chocolate chips (to represent the cream).
Chocolate party is a monthly virtual party where everyone is bringing a dessert featuring chocolate and one secret ingredient.
Our recipes will be shared on the first Monday of each month and you can submit your own recipes by the end of the month. You can submit up to 3 recipes each month.
To make sure everyone is having fun, there are a few rules you’ll have to follow.
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to this post, a monthly round-up or the Chocolate party page. Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
I hope you’ll join our party and bake along with us. Also, if you’d like to know what we are up to and what ingredients we pick for the next parties, join our Facebook group.
All submitted posts will be pinned to the Chocolate party Pinterest board and will be promoted on other social media platforms using the #chocolateparty hashtag.
Classic soft and chewy chocolate chip cookies with a touch of coffee and cream - instant coffee powder, semisweet chocolate chip and white chocolate chips will make these cookies your favorite coffee treat!
TIPS FOR HOW TO MAKE CHOCOLATE CHIP MOCHA COOKIES
- Room temperature butter is semi-solid. It is soft and spreadable, but still holds its shape. Room temperature butter is whippable, and when creamed together with sugar, creates air pockets that will produce lighter (less dense) baked goods. Cold or melted butter will not create air pockets and will result in cookies that are flatter and chewier.
- Eggs should also be at room temperature. If cold eggs are added to the butter, the eggs will cause the butter to firm, changing the final texture of the cookies.
- Over mixing the dough can result in hard, dry cookies. To avoid over mixing fold in the chocolate chips gently with a rubber spatula.
- Though the original recipe doesn’t call for chilling the dough, I found that firming the dough makes it much easier and less messy to scoop portions onto the baking sheet.
- A trick for pretty cookies, is to reserve some of the chocolate chips / chunks for decorating. Place a few pieces of chocolate on top of the dough balls before baking.