The sun peeked out after days of bleh weather here. An appointment got rescheduled. Multiple loads of laundry got done and dust bunnies were chased away. The sun shining on the deck enticed Maya ( my gorgeous and slightly nutty black lab) and she acutely made me aware why I probably needed to invest in a doggie door. The girl wanted to be in multiple places at once.. And there you have it, I think I influenced the dog !
And did I tell you about this week. We usually have nice weeks , crazy weeks and – I – can’t – find – my head weeks.. This week was mercifully though just toggling between the first two kinds. The next week would be headless chicken week. I guess the cookies fortify me for those. DH traveling and school, afterschool and after-after school schedules run amok. The kids had it more packed and A1’s schedule honestly made my high school one look easy peasy.
So in any case, felt the kids would enjoy this and a cup of milk as an afterschool treat.
And then again mom could sneak in one with a cup of coffee. After all when one bakes cookies, quality control and all .. Absolutely mandatory to test one. Fresh and warm out of the oven makes it even better. Oh and what a treat it was, crisp on the edges, gooey chocolate chip , coffee shining through and bit of delicate fudgy center.
This is a take on the traditional toll house recipe 🙂
I also was made aware of a National cookie day. Well a happy coincidence it seems.
Prep time : 10 min Bake time : 10-12 min Yields : About 24 cookies
- Unbleached and Unbromated APF : 1 cup
- Salt : 1/4 tsp
- Baking powder : 3/4 tsp.
- Baking soda: 1/4 tsp.
- Butter : 1/2 cup at room temperature
- Granulated cane sugar : 3/4 cup
- Large egg : 1
- Pure Vanilla extract : 1 tsp.
- Unsweetened cocoa powder : 1/4 cup
- Instant coffee or espresso powder : 3 Tbsp.
- Mini semi sweet chocolate chips : 3/4 cup ( reserve 1 Tbsp. to sprinkle on top if desired)
Before you begin the baking process, please ensure all the ingredients are at room temperature.
- Pre heat your oven to 350 F.
- Line a couple of cookie sheets/ baking trays with parchment paper and set aside.
- In a mixing bowl, first measure out the flour and whisk together with salt , baking powder and soda. Do not add more than what is called for.
- In the bowl of your stand mixer if using or any big mixing bowl – add the room temperature butter and sugar and cream till it is smooth and light in color. Mine took about 3 -4 minutes.
- Now add the egg and whisk till incorporated.
- Then add in the cocoa powder, instant coffee or espresso powder, vanilla extract and whisk once again.
- Add the flour gradually and fold till you do not see any dry flour remaining. Do not over mix.
- Fold in the mini choco chips and reserving a tbsp. if desired so to sprinkle on the top of cookies before baking.
- Scoop out using a cookie scoop ( usually a tablespoon of it or a bit more ) and drop onto the prepared baking sheets. Space them apart to allow room for expansion.
- Bake for about 10 min, the cookies will remain soft but set.
- Cool them in the tray for about 5 minutes and then gently using a spatula, transfer them to a wire rack to cool completely.
- These are firm and tender, crispy yet fudgy in the center.
- Best with a tall cup of milk