I don’t write many of my own recipes. My brain just can’t retain the science of it all–important stuff like how much leavening should be used in proportion to how much flour. Being more the creative type, however, I do have quite a few recipes that I’ve altered and adapted (and improved on) so much that I’ve truly made them my own. This is one of those recipes.
I know this is a cake blog, not a cookie blog, but these cookies are just so friggin delicious I had to share. Plus, they’ll make a great addition to your holiday baking list. Not that you’ll want to make them only at the holidays. They’re that good.
This cookie has it all: crispy, chewy, salty, chocolaty and sweet. The addition of lots of salt and coffee grinds (feel free to add more than the recipe asks for) makes them a little more sophisticated than your typical cookie. I prefer them a day or so after they’re baked, when the flavor really develops. If you like a chewier cookie, underbake them ever so slightly.
You will need:
1 3/4 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons salt (up to 1 tablespoon if you like to really taste the salt)
3/4 cup (6 ounces) unsalted butter, softened
1/2 cup ganulated sugar
1/2 cup light brown sugar
1 1/2 teaspoons pure vanilla extract
1 egg yolk (we freeze the whites to use for Swiss Meringue buttercream)
1/3 cup coffee grinds (not instant)
3/4 cup pretzels
3/4 cup potato chips
1/2 cup semi-sweet chocolate chips
1. Preheat oven to 350°. Spray an 8″ x 8″ square baking pan with nonstick cooking spray and line with parchment paper.
2. Mix flour, baking soda, baking powder, and salt in a small bowl. Set aside.
3. In mixer bowl, beat butter until fluffy. Add sugars and beat on medium speed until well blended.
4. Add vanilla and egg yolk, beating until blended.
5. Add flour mixture and coffee grinds, beating just until well combined and moist clumps form.
6. Crush potato chips and pretzels into smaller pieces by hand and add to bowl along with chocolate chips. Beat just until blended. Do not over mix.
7. Spread evenly into prepared pan. Bake at 350° for 12-15 minutes until edges begin to brown slightly and center appears set. Remove from oven and allow to cool 10 minutes before inverting onto cooling rack.
8. Cut into bars or squares and serve. These cookies work equally well with a glass of milk or a hot cup of coffee. Be forewarned: Our sweet & salty coffee cookies are highly addictive and your husband might eat a LOT of them while you are trying to get the perfect picture for your blog so you might end up with a lot fewer cookies than you originally planned on for your photo. Or maybe that’s just me.
Oh, our 6″ porcelain cake stand seen above is available here.