These cookies are decadent. They taste like suburban streets lined with tidy flower beds. Okay, actually they taste like a mocha latte from Starbucks, but mocha lattes from Starbucks make me think of suburban streets lined with tidy flower beds.
Don’t mind me. I haven’t seen a Starbucks in three years. I don’t really miss the streets lined with flower beds (though I liked them), but sometimes I do miss the lattes. Coffee and cream and chocolate is one of my favorite flavor combinations. So now I eat these cookies and enjoy the wildflowers.
By the way, I wouldn’t give up our wildflower-bordered rocky road for all the tidy streets in America.
I just want the lattes.
Here they are, in a cookie!
How to make Coffee & Cream Cookies:
2 tablespoons instant coffee crystals
3 tablespoons half-and-half (or light cream)
1 cup butter, softened
2/3 cup sugar
2/3 cup brown sugar (packed)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup chopped nuts
1/2 cup mini semi-sweet chocolate chips
In a small bowl, dissolve the coffee crystals in one tablespoon of the half-and-half; set aside.
In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar, brown sugar, baking soda, and salt.
Beat well; add coffee mixture, egg, and vanilla and beat again. Stir in flour with a spoon.
Divide dough in half. Into one portion, stir in remaining two tablespoons of half-and-half, the cocoa powder, and the nuts. Into the other portion, stir in the mini chocolate chips.
For each cookie, drop one piece from each dough portion onto a (very lightly greased) cookie sheet then push the pairs together.
Bake in a 375-degree oven for 8-10 minutes. Cool on a wire rack. (Let sit for a couple of minutes before removing from the cookie sheet.)
These cookies are fast and easy and ridiculously wonderful. You should be baking them right now!
*Makes approximately 2 1/2 dozen, depending on size of cookies.