If you write a dairy free blog – I’d to chat with you about a guest post!!
I first made these cookies for Christmas instead of our usual peanut butter blossoms. My husband and I both love coffee and chocolate. So chocolate chip cookies WITH coffee seemed to be the perfect recipe for us. Since then I have made these 4 more times- they are THAT good! Even they do have coffee in them they don’t have a strong coffee flavor. The small amount that is used in them simply enhances the chocolate flavor and brings out the clove and cinnamon flavors. To me, it’s a richer chocolate chip cookie- not as sweet and buttery as its cousin.
These are a favorite among kids and adults anywhere we take them. We most recently took them to a party and by the end of the night there was 1 left.
Cappuccino Spice Cookies:
2 and 1/2teaspoons instant coffee granules
1 Tablespoon boiling water
1 cup vegan or dairy free margarine, softened
1 cup packed light brown sugar
½ cup granulated sugar
1 teaspoon vanilla
2 and 2/3 cup flour
¾ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg or ground cloves
3 cups dairy free chocolate chips.
Preheat your oven to 375F. Line your baking sheet with parchment paper for easier clean up.
1. Dissolve the 2 and ½ teaspoon of instant coffee in 1 tablespoon of boiling water. Set aside. Beat the butter and both the brown sugar and granulated sugar in a stand mixer on medium speed until fluffy. Add the eggs, coffee, and vanilla and beat until well blended.
2. In a separate bowl combine the flour, baking soda, cinnamon, salt, nutmeg or cloves. Gradually add this mixture to the butter mixture. Beat at low speed until it is all very well blended. Stir in the chocolate chips.
3. Drop the cookie by tablespoonful onto the cookie sheet. Bake for 8-10 minutes or until they are set. Transfer to wire racks and let cool completely.
Thanks again Stephanie!!
Hope you enjoyed!