This past week I stressed myself out majorly over the thought of our little girl coming in just 2 months. Not sure if this happens to all moms every time you are expecting or more so when it’s your first baby. We went and got the glider for her room and caught up on the laundry for Miss Olivia. I can’t tell you how much buying a chair can cause my stress level to go down. Pictures will be up soon in the Out of the Kitchen tab for her room update!!!
This weekend we were able to stay home since I was on call with work. I had been gone the past two weekends and after this weekend I will be gone the two upcoming weekends. See now why I stress about the baby room. Since we were at home I decided to get some cooking and baking done.
Why not incorporate coffee with chocolate. I already use instant ground espresso when I bake any type of chocolate chip cookie but I never imagined adding freshly brewed coffee. This was one experiment that I hoped and prayed would work. Shaun even looked at me weird once he found out that I was pouring coffee into the batter.
Well I couldn’t just stop with the batter and I decided to make a little icing for the top. Yes, I even added freshly brewed coffee to the icing. I haven’t allowed myself to drink a lot of coffee during the pregnancy but every now and then I let myself have a cup. These are even better because I can get my coffee and chocolate fix all in one treat!
Shaun is by no means a coffee fan but he decided that these are by far the best cookies I have made! I agree completely!
ENJOY!
Coffee Chocolate Cookies
Ingredients
FOR THE COOKIES
- 2 sticks salted butter, softened
- 1/2 cup sugar
- 1 1/2 cups brown sugar
- 1 Tbsp vanilla
- 2 large eggs
- 2 Tbsp plus 1 tsp brewed coffee
- 1 1/2 tsp baking soda
- 3 cups flour
- 1 tsp salt
- 1 1/2 tsp instant ground espresso
- 2 11.5 oz. packages Nestle chocolate chunks
ICING
- 1/2 cup powdered sugar
- 2 tsp brewed coffee
- 1/4 tsp salt
- 3 Tbsp butter, melted
- 1/4 tsp vanilla
- 1/4 tsp instant ground espresso
Instructions
FOR THE COOKIES
Preheat oven to 350 degrees.
In a large mixer add the butter and both sugars. Mix until creamy about 3-5 minutes.
Beat in the eggs, vanilla and brewed coffee.
Slowly add in the flour, baking soda, salt and instant espresso.
Stir in 1 1/2 cups of Nestle chocolate chunks.
Using a large scoop place on baking sheet or silicone mat.
Grab a couple of chocolate chunks from the remainder 1/2 cup and place on top of each cookie. (This will let you have chocolate on top of the cookie for a better presentation after cooking)
Cook 12-14 minutes or until slightly brown and then remove from oven and place on a cooling rack.
FOR THE ICING
In a small bowl combine all of the ingredients listed above and mix until creamy.
Using a spatula drizzle some of the icing over each cooled cookie.
