Java Super-sized Cookies
Hi Coffee lovers, here’s a sweet way to get your java super-sized cookies for super-size satisfaction.
|Dough Prep.||Baking||Cooling & Drizzling|
|30 Min||15 Min||30 Min|
Baking oven: 1
Large-sized bowel: 1
Ungreased Cookie sheet: 1
Wire rack: 1
Small bowl: 1
Coffee granules (instant) or Espresso coffee (instant and dry): 1 tablespoon
Chocolate chunks (Semisweet): 1 bag (11.5 or 12 oz) (2 cups)
Chopped pecans: ½ cup
All-purpose flour: 1 1/2 cups
Brown sugar (packed): 1/2 cup
Granulated sugar: 1/2 cup
Butter or margarine (softened): 1/2 cup
Baking soda: 1 teaspoon
Salt: ¼ teaspoon
Coffee granules (instant) or espresso coffee (instant and dry): 1/2 teaspoon
Water: 1 tablespoon
Sugar (powdered) : 1/2 cup
- Follow my instructions. Heat the oven to 360°F. Put granulated, brown sugars, butter, and egg in a large bowl and beat them with an electric mixer on medium speed or mix with a spoon until they become creamy. Mix the baking soda, salt, and tablespoon coffee granules with them. Now stir in chocolate chunks and pecans. Your dough is ready.
- Take an ungreased large cookie sheet and drop the dough by 1/4 cupfuls about 2 inches apart onto it.
- Place the cookie sheet in the oven and bake for 12 to 15 minutes or until they become golden brown and their edges are well-set. Pull out the cookie sheet from the oven and cool it for 4 minutes. Remove the coffee cookies from the cookie sheet to a wire rack and cool them for 30 minutes or until they cool completely.
- While the cookies are cooling, dissolve 1/2 teaspoon coffee granules in 1 tablespoon water in a small bowl. Stir in ½ cup powdered sugar until they become smooth and thin enough to drizzle. Sprinkle Coffee Drizzle onto cooled coffee cookies.
Serving Size: 1 Cookie
|Calories : 330|
|Calories from Fat: 140|
Percentage Daily Value
Brown Butter Espresso Chocolate Chip Cookies
|15 min||15 min||30 min|
This recipe will take your chocolate chip cookies to the next level. You can make it with brown butter, espresso, and chocolate. Make your chocolate chip cookies. Pair it with your coffee and enjoy🙂.
Kitchen stove: 1
Large mixing bowl: 2
Cookie sheet: 1
Baking oven: 1
Cookie scoop: 1
Parchment paper: 1
Espresso (instant powder) : 1/4 cup
Unsalted butter (browned and cooled): 3/4 cups
White sugar: 1/3 cup
Dark brown sugar (packed): 1 cup
Vanilla extract: 2 teaspoons
Dark chocolate (roughly chopped): 4 ounces
All-purpose flour: 1 ¾ cups
Egg (room temperature): 1
Egg yolk (room temperature): 1
Salt: 1/2 teaspoon
Baking soda: 1/2 teaspoon
- Brown the butter over medium heat until the butter starts to foam and turn golden brown, giving off a nutty aroma. Remove the butter from the stove and let it cool.
- In a large mixing bowl, combine the cold brown butter, brown sugar, and white sugar. Beat them until they mix well. Add egg, egg yolk, and vanilla extract. Mix them well.
- Combine flour, espresso powder, salt, and baking soda In a separate bowl. Mix the dry and wet ingredients until everything is even. Fold the chocolate pieces into it. Do not over mix the chocolate pieces.
- Refrigerate the cookie dough for at least half an hour.
- When you are ready to bake the cookies, preheat the oven to 350 and apply the parchment paper to the cookie sheet. Use a 1-ounce cookie scoop to make cookie dough balls; place them 2 inches apart on a prepared sheet. Cook (12 to 15 minutes), until the edges are just golden brown and the centers are puffed up.
- Let them cool before eating!
Espresso Chocolate Chip Cookies
Baking oven: 1
Cookie tray :1
Coffee granules (instant): ⅓ cup
All-purpose flour: 2 ⅔ cups
Blanched slivered almonds: ¾ cup
white sugar:1 ¼ cups
Baking soda: ¾ teaspoon
Butter (softened): ½ cup
Hot water: 2 tablespoons
Vanilla Extract:1 teaspoon
Semi-sweet chocolate chips:2 cups
- Preheat your oven to 350° F.
- Fry almonds in a pan until they become brown.
- In a small mixing bowl, mix flour, baking soda, and salt. At the same time, dissolve coffee powder in 2 tablespoons of hot water separately.
- Pour butter and sugar in an electric mixer and beat at a medium speed or by hand until they become fluffy and creamy. Toss coffee, vanilla, and eggs into the butter mixture, and mix them well. Pour flour mixture into the butter mixture in a circular motion.
- Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 2 inches apart.
- Bake for 12 to 15 minutes. Let them cool (for 30 minutes), then eat.
Cholesterol : 12.8mg
Sodium : 60.9mg
Brazilian Coffee Cookies
Prep: 15 Min
Baking: 10 Min
Cooling: 30 Min
Instant coffee powder:2 tablespoons
White sugar:½ cup
Packed brown sugar:½ cup
All-purpose flour:2 cups
Vanilla extract:1 ½ teaspoons
Baking powder:¼ teaspoon
Baking soda:¼ teaspoon
- Preheat the oven to 350° F, and line the baking sheet with parchment paper.
- Beat the milk, vanilla, egg, white sugar, brown sugar, and shortening until they become fluffy.
- In a separate bowl, stir the instant coffee,
- flour, baking powder, salt, and baking soda. Add the sugar to the mixture and mix thoroughly.
- Check the dough; if it’s too soft, chill it for a while. Place the dough 2 inches apart on prepared baking sheets shaping it into 1-inch size balls.
- Bake at 350°F for 10 minutes until they become lightly browned. Cool them for 30 minutes before eating.
Coffee Sugar Cookies
|10 MINS||10 MINS||30 MINS|
Circle cookie cutter: 1
Cookie sheet: 1
Parchment layer: 1
Fresh ground coffee (You can grind your coffee beans at home with a burr grinder)or Instant crystals or powder: 2 tbsp.
Flour:2 1/4 c
Granulated sugar:1 1/2 cup
Butter softened:1 cup
Salt I used kosher:1/4 tsp
Baking powder:1 tsp
- Pour cream, butter, and sugar into a mixer.
- Combine eggs, vanilla, and coffee in a separate bowl, and mix them until they become fully incorporated.
- In a separate bowl, combine cinnamon, flour, baking powder, and salt.
- Combine both egg mixture and butter mixture. Mix them slowly until they are well combined. Add flour mixture with it until fully combined. Mix them slowly and do not overbeat.
- Refrigerate your dough for at least 2 hours or overnight if possible.
- Preheat the oven to 350° F. Roll out your dough on a solid floured surface with a ½ sized thickness.
- Line your baking sheet with parchment, punch out circles using a circle cookie cutter, and place on the baking sheet.
- Bake for 10 minutes or until the edges are slightly golden. Let the cookies cool for 30 minutes before placing them in a refrigerator.
More About This Recipe
Enhance your coffee taste by baking all the cookies we have mentioned one after the other.