I’ve always been a fan of a good chocolate and coffee pairing. When I was in junior high a Baskin Robbins moved into my small town bringing with it my new vice. If you’ve ever tried this chocolate and coffee combo you know exactly what I am referring to (you are probably addicted as well).
Yes, I love Mocha Cappuccino Blasts.
These are similar to Frappuccino’s, but so much better. Unlike the Starbucks’s drink, the Baskin Robbins treat is made with ice cream. So amazing.
My sister turned 16 about the time Baskin Robbins came to town so we made many afternoon trips to get a treat. We’d often be asked to bring one to someone else only to scarf down half of ours and part of his or hers. We didn’t make very good delivery people.
Baskin Robbins closed a few years later, despite us doing our best to keep them in business, but I still get to revisit my favorite treat every couple of years.
The Mocha Cappuccino Blast secured my coffee chocolate love to which I rekindled in this delicious Chocolate Coffee Cookie.
These cookies are very chewy and delicious with rich chocolate flavors and a hint of coffee.
To prepare these cookies I beat together butter, brown sugar, sugar, and an egg until well combined. I then stirred in cold coffee. Finally I added in flour, baking soda, salt, and cocoa until smooth. I stirred in chocolate chips and dropped tablespoon size mounds onto an ungreased cookie sheet.
After only about eight minutes at 400 these delightful cookies were ready for me to devour after being tortured by the yummy coffee sugary smell.
These baked up chewy and delicious. They are the perfect balance of sweet and salty and deepened with cocoa powder.
If you are a coffee and chocolate lover like myself you will enjoy these. But be sure to keep them out of arms reach or, before you know it, the entire batch will be gone.
Chocolate and Coffee Cookies Recipe
½ Cup butter
½ Cup brown sugar
½ Cup sugar
¼ Cup cold coffee
1 ¾ Cup flour
2 Tablespoons cocoa powder
½ teaspoon salt
½ teaspoon baking soda
¾ Cup semi sweet chocolate chips
1. Preheat oven to 400. In a large bowl beat together butter brown sugar, white sugar, and egg until well combined. Add in flour, baking soda, salt, and cocoa and stir until smooth. Stir in chocolate chips.
2. Spoon tablespoon sized mounds onto ungreased cookie sheet. Bake for 8-10 minutes or until you can touch the cookie and it barely leaves a dent. Let cool on cookie sheet for a couple of minutes then remove to wire wrack to cool completely. Dig in!