Mmmmm…the aroma, the flavor of coffee. Cozy warmth on a cold morning. The end of a long and delicious meal. The perfect pairing for a freshly baked doughnut, still hot from the oven.
Ok…I have a confession to make. I actually don’t drink coffee. I’m one of those people who love the smell, but not the taste – it’s too bitter for me. But I’m always intrigued by the coffee-chocolate combo and wanted to give it a whirl in cookie form.
Before baking my Espresso Almond Chocolate Chip Cookies, I found a recipe that looked like a reliable base. To make it Sweet + Natural, I subbed whole wheat pastry flour for all-purpose and turbinado sugar for white and brown. To make it Espresso Almond, I added some ground coffee and chopped almonds to the mix. Oh, and because I don’t drink coffee, I don’t have it tucked away in my pantry and didn’t want to buy a whole container if it wasn’t going to be used. So I snuck some home from the office. Shhhhh.
Here’s how the recipe ended up:
2/3 cup turbinado sugar
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 cup whole wheat pastry flour
1 tablespoon ground coffee
2/3 cup grain sweetened chocolate chips
1/3 cup chopped almonds
Preheat the oven to 350*F. In a large bowl, cream together sugar and oil. Beat in egg. Add vanilla and blend. Add dry ingredients in order, mixing after each. Dough will be sticky, so refrigerate for 30 minutes or so to make it easier to work with. Roll heaping tablespoons into balls, flatten to 1/3 of an inch, and place on cookie sheet. Bake for about 8 minutes. Let stand two minutes and remove to cool. Makes 16 cookies.
See the little coffee specks! How cute. The dough was totally brown before going into the oven, so I thought the cookies would be too. But they morphed in there and came out cookie colored and flecked. Magical.
These Espresso Almond Chocolate Chip Cookies are really yummy! Even as a non-coffee lover, I really enjoyed the depth of flavor the ground coffee brought to the table. It seemed to make the chocolate taste even richer. And they were perfectly soft on the inside with a slightly crispy edge – just the way I like my cookies! – and stayed that way for days. The only thing I may change up in the future is trying a more finely ground unrefined sugar. Turbinado is what I had on hand, but since its sugar crystals are larger than regular sugar crystals, they added a bit of texture to the cookies. Not bad at all, but I’m curious how it would turn out with another type. Any suggestions?
What’s your favorite flavor to make mingle with coffee?