I made coffee extract with Dripping Springs vodka and Noble Coyote coffee beans, two Texas businesses that I admire. I’m always looking for fun ways to utilize fun local products in my baking. Several years ago I happened upon the notion of making my own vanilla extract, and now I use it all the time. In my last post I went on about how the notion of using this locally roasted coffee in my baking came about. I made the extract and now, at week 2, I’m using it in all sorts of things.
But this was my first try. And, these cookies are fantastic. Please note that I used my own coffee extract concoction in choosing to use a whopping 2 tablespoons. If you are using a commercial extract you might find that 1 teaspoon is sufficient. So please do a little taste testing before you settle on your own recipe. If you don’t want to bother with coffee extract, just toss in a teaspoon of vanilla extract and call it good.
These cookies are very chocolately, with just a hint of coffee flavor. We love them. Please eat at least one of them while it is still warm. Heavenly!
1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
2 tablespoons coffee extract (see this recipe)
1 teaspoon vanilla extract (see this recipe)
2¼ cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ cup cocoa
1 bag (approximately 12 ounces) semi-sweet chips
1. Preheat the oven to 350 degrees. In the bowl of an electric mixer, cream the butter and sugars on medium-high speed for 3 minutes. Stop the mixer and scrape the sides of the bowl. With the mixer on medium, add the eggs one at a time and beat to thoroughly combine between additions. Add the coffee extract and beat to combine.
2. Meanwhile in a small bowl, combine the flour, baking powder, baking soda, salt, and cocoa. Use a whisk to sift and combine the ingredients. You may also sift the ingredients together using a sifter. Lower the speed on the mixer to low. Gradually add the flour mixture to the dough until combined. Scrape the sides and mix for an additional 10 seconds. Add the chocolate chips and mix to distribute.
3. Using a 1-½ inch scooper, place 9 balls of dough on a cookie sheet lined with a silicone baking sheet. Bake the cookies for 9 minutes. Remove the cookies from the oven and allow them to rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool.
4. Place the bowl of dough in the refrigerator between batches. Repeat process with the remaining dough.
For another recipe that is wonderful with a little shot of coffee extract, try my Chocolate Lingering Cake. It is dense and delicious and you can have it on the table in about 40 minutes. It is the perfect thing to throw in the oven just as you sit down for dinner.