After two weeks of trying to keep my head above water at work, being a
crazed loving Mom, getting my running in, all while trying to cover up stress blemishes and barely being awake enough to make myself presentable in the morning, I need these cookies, badly. It takes a lot of work to put on the, keeping all the balls in the air act. Therefore, there is not enough chocolate on this planet to sooth my worn out soul.
I am not complaining. I am medicating and I believe in chocolate and cocktails to do so and this cookie has a little bit of both. This is a cakey cookie that I hit with some Tia Maria coffee liqueur but you can obviously use whatever you have on hand. I also put in some strong coffee that I had left over from the morning and it really boosted the flavor. Excellent and may I add, moan inducing. xo - AJ
Recipe adapted from All Recipes
Note: Do not overbake! These cookies will not look completely done but take them out of the oven anyway and let them sit on the cookie sheet until they have cooled considerably.
1 cup salted butter, softened
1 1/2 cups white sugar
2 teaspoons vanilla extract
1/4 cup brewed strong coffee or espresso
1 tablespoon coffee liqueur
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup semisweet chocolate chips
1 cup white chocolate chips
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C).
In a stand mixer fitted with a paddle attachment, beat butter, sugar, eggs, and vanilla until light and fluffy, about 5 minutes. Add in coffee and coffee liqueur and beat until combined.
Combine the flour, cocoa, baking soda, and salt in a separate bowl and combine with a dry whisk. Stir into the butter mixture with a rubber spatula until blended. Mix in the chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.