Thursday, May 26, 2011

Chocolate Coffee and Cream Cookies

This recipe is from a Better Homes and Gardens "Favorite Bars and Cookies: 50 All-Time Best Recipes" booklet.  I was excited when my Mom gave it to me and decided that I should make cookies right away.  Mine are not nearly as pretty as the cookies pictured with the recipe.  It's not so easy to make half and half cookies look perfect!

I also decided to skip adding the nuts... and then completely forgot to add the chocolate chips.  I was a little frustrated.  I bought the really cute tiny chocolate chips just for these!  Anyway, the cookies were good without them, but I'd make with the chocolate chips and maybe the nuts next time.

I really liked these cookies and they got good reviews from friends and family.  The only thing is.... I like eating cookies and coffee.  But these are coffee cookies.  Makes me feel kinda weird drinking coffee with coffee flavored cookies!

Chocolate Coffee and Cream Cookies 
Makes about 48 cookies
• 2 tablespoons instant coffee crystals
• 3 tablespoons light cream or half-and-half
• 1 cup butter
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 2 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup chopped nuts
• 1/2 cup miniature semisweet chocolate pieces

1. In a small bowl combine coffee crystals and 1 tablespoon of the light cream, stirring until coffee is dissolved.  Set aside

2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add sugar and brown sugar, baking soda, and salt.  Beat until combined, scraping the side of the bowl occasionally.

3. Beat in the egg, vanilla, and the coffee mixture until combined.  Beat in as much of the flour as you can with the mixer.  Using a wooden spoon, stir in any remaining flour.

4.  Divide the dough in half.  Stir cocoa powder and the remaining light cream into one portion of dough; stir in nuts.  Stir chocolate pieces into the other portion of dough.

5.  Drop a scant teaspoon of each dough side by side onto an ungreased cookie sheet.  Press dough pairs together.

6. Bake in a 375° oven for 8 to 9 minutes or just until set.  Cool on cookie sheet for 1 minute.  Transfer cookies to a wire rack to cool.

Source:  Better Homes and Gardens' Favorite Bars & Cookies: 50 All-Time Best Recipes, 2002 (Coffee-and-Cream Drops, p. 13)

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