What a week! I've been through hail storms, tornado warnings, blizzards, cancelled flights and an 8 1/2 hour drive from Lubbock, Texas back to Denver. The weather is miserable here, but always one to look on the bright side, it provides me a great opportunity to waste away the weekend in the kitchen...my de-stresser. I had been thinking about chocolate cake, but I know that I don't need to make an entire chocolate cake and have it sitting around the house. I didn't want to do cupcakes...what to do? what to do?. What about a cakey, kind of cookie? Perfect. I hesitate to share this recipe, because I got it right on the first try and I really think it could change your life. Chocolate and coffee together in a cookie...in the words of Ina Garten, "how bad can that be?"
Chocolate Coffee Cookies
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 1/2 cups flour
1/2 cup cocoa
1 teaspoon vanilla
1/2 cup strong brewed coffee
Preheat the oven to 325 degrees. In a large bowl, sift together the flour, baking powder, baking soda, salt and cocoa. Set aside. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time. Add the vanilla and turn mixer speed to low. Add the cooled coffee. Stir in the dry ingredients until well combined. Drop by spoonfuls on parchment lined baking sheet. Bake for 12 minutes. Let cool on wire rack until completely cool.
Chocolate Frosting
2 cups powdered sugar
1/4 cup cocoa
1 teaspoon vanilla
2 tablespoons brewed coffee
3 tablespoons milk
Beat until well combined. Dip each cookie in frosting and let set up.
Makes about 3 dozen cookies.
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