Coffee Chocolate Chip Cookies

Why not tackle the need for an extra boost of energy with a chocolate chip cookie that also has caffeine? Check out this recipe for a perfect wake me up!

Months of Quarantine finally convinced me to launch this blog. I have honestly spent months practicing and making recipes, photographing each one, editing each picture, and planning a full upload schedule. Once spring and summer hit - the amount of time I spent on growth at work, and on the work that goes into baking, the less I was actually posting. (There's just something about the summer air, the end of school, and prep for back to school!)

I hope to post a lot more often starting now, and have many desserts that I'll be experimenting with and posting soon! Might have the backdate some of them though ;) Stay tuned for that!

Energy Boost for a Sweet Tooth

I'm not sure if you typically have the same debate as me - but when I need energy, I usually also have a sweet tooth OR a dire need for coffee. Either way, I have a sugar crash or caffeine crash in my future. But, why have the debate? Why not find a recipe that can do both?

On my internet search, I found a recipe (although I changed it slightly), with precisely both those things. This recipe is small but mighty in that it involves 3 tablespoons of instant coffee powder. That typically makes about 9 cups of coffee!

Here's my version of the recipe, but please refer to Martha's Baking Addiction for the original recipe - she does a coffee drizzle that sounds delicious (I like having the option, but too sweet for my taste).

• 2 cups all-purpose flour

• 3 tbsp instant coffee

• 1 tsp cornstarch

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup melted unsalted butter

• 1/2 cup sugar

• 1/4 cup brown sugar

• 1 egg

• 1/2 cup mini chocolate chips

How to:

1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.

2. Whisk together the flour, baking powder, baking soda, cornflour, salt, and 2 tablespoons of instant coffee granules. Set aside.

3. Whisk together the melted butter and sugars until combined. Add the egg and mix until combined.

4. Dissolve the remaining 2 tablespoons of instant coffee granules in 1 tablespoon of hot water, then add to the wet ingredients, and mix until combined.

5. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.

6. Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10 - 12 minutes.

7. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.