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Carol1229
Posts: 187
Registered: ‎12-20-2010

Cafe Coffee Cookies

‎09-03-2011 09:02 AM

/><br/> <br/> I love making cookies and am always looking for new recipes to try. Besides......I have ALL of these cookbooks and cooking magazines here waiting to be opened up and looked at and USED!<br/> <br/> The photo of these cookies in the magazine hooked me right away...... it has a list of simple ingredients that I had right at my fingertips.....no more excuses.....time to bake!</div> <div><br/> <br/> What a wonderful twist on a basic chocolate chip cookie these are. The cookies are crisp on the outside and soft and chewy on the inside-the perfect combination in my book. The coffee flavor is subtle, yet it adds a nice dimension of flavor. I wasn't sure about glazing them but then decided it might add a nice finishing touch-it sure did. Once again-the coffee doesn't overpower the glaze, but it does add a little more flavor to an already wonderful cookie. They're PERFECT with a cup of coffee and would be equally good with a nice cold glass of milk.<br/> <br/> I'm so glad I dog-eared this page of the magazine-onto my favorites list this one goes!<br/> <br/> <br/> Carol<br/> <br/> <br/> CAFE COFFEE COOKIES<br/> (Source: adapted from Betty Crocker's SuperMoist Cakes magazine)<br/> <br/> COOKIES:<br/> 1/2 c. granulated sugar<br/> 1/2 c. packed brown sugar<br/> 1/2 c. butter or margarine<br/> 1 egg<br/> 1 tsp. vanilla extract<br/> 1 1/2 c. all-purpose flour<br/> 1 Tbsp. instant coffee or instant espresso coffee granules or crystals<br/> 1 tsp. baking soda<br/> 1/4 tsp. salt<br/> 1/2 c. chopped pecans<br/> 1 (12 oz.) pkg. semisweet chocolate chips (I think milk chocolate chips would be wonderful in these cookies too)<br/> <br/> COFFEE DRIZZLE:<br/> 1/2 tsp. instant coffee or instant espresso coffee granules or crystals<br/> 1 Tbsp. hot water<br/> 1/2-3/4 c. confectioners' sugar<br/> <br/> Preheat oven to 350 degrees.<br/> <br/> In a large bowl, beat sugars, butter, egg and vanilla with electric mixer on medium speed until creamy.<br/> <br/> On low speed, beat in flour, 1 Tbsp. coffee granules, baking soda and salt. Stir in pecans and chocolate chips.<br/> <br/> Drop dough by rounded tablespoonfuls 2

Bake @ 350 degrees 10-12 minutes or until golden brown and edges are set. Cool on pan for 2-4 minutes; remove cookies from pans to wire racks and cool completely.

For the glaze, in a small bowl, dissolve 1/2 tsp. instant coffee in hot water. Stir in 1/2 c. confectioners' sugar, adding more confectioners' sugar, if necessary, to reach desired drizzling consistency.

Drizzle glaze over cooled cookies. Allow glaze to set before storing cookies in an airtight container between layers of waxed paper, plastic wrap or foil.

Makes about 2 1/2 dozen cookies.

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