My new SIL bought me a handful of baking cookbooks a couple months ago so I wouldn't have to always have to be referring back to my phone -haha! I guess she didn't realize that I was usually referring to my blog's recipe list, but I would never turn down a gift. Especially when there are cupcakes splashed all over the covers.
The first recipe me that drew me in was actually this cookie recipe. I love the flavor of coffee so I thought this might be delicious new treat. I brought these cookies in to share with my coworkers and get some feedback because I'm always my toughest critic. I thought these tasted light, but not coffee flavored enough for me. They all agreed that they liked the texture of the cookies, but there were mixed feelings on whether these cookies were coffee flavored enough or not. I definitely think I would add more instant coffee next time and after a suggestion from a coworker for chocolate chips, I think this could be a yummy mocha cookie!
- 4 tsp. instant coffee grounds
- 1 tbs. hot water
- 1 cup butter
- 1/4 cup superfine sugar
- 1 egg yolk, lightly beaten
- 2 cups all-purpose flour
- pinch of salt
Preheat the oven to 375F. Scoop the instant coffee grounds into a small bowl with the hot water to create a paste. Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the egg yolk and cappuccino paste. Sift together the flour and salt into the mixture and stir until combined. Halve the dough, shape into balls, wrap in plastic wrap and chill for 30-40 minutes.
Line 2 large baking sheets with parchment paper. Unwrap the dough and scoop with a 1oz. ice cream (cookie dough) scoop. Place them on the baking sheets, spaced well apart. Bake in the preheated oven 10-12 minutes, or until golden brown. Let cool slightly, then transfer to wire racks.
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