by Heather Harris Brady
These cookies look pretty homey but fresh out of the oven they are freakin’ (that’s right, I said freakin’) amazing. They are thick, soft on the inside and crackly on the outside plus they’re super chocolately. I’ve posted my own recipe for this type of cookie before, but when I saw this recipe in Maida Heatter’s Book of Cookies I had to try it because it included hot coffee. I’m not a coffee drinker myself, but if coffee and chocolate are together in the right amounts magic happens. Like here.
Chocolate Chip-Chocolate Oatmeal Cookies, Makes about 50
1 c. (8 oz.) butter, room temperature
1/2 t. baking soda
1/2 t. salt
1/3 c. dark cocoa
1 t. vanilla
1-1/2 c. sugar
1 large egg
2 t. instant coffee
1/4 c. hot water
1-1/4 c. flour
1 c. mini chocolate chips
3 c. quick-cooking oatmeal
Heat the oven to 350. Cream the butter with the sugar for two minutes.
Add the egg and vanilla, beat another minute. Dissolve the coffee in the water and stir in the cocoa powder.
Beat that into the butter along with the salt and baking soda.
Add the flour, stirring just until incorporated. Stir in the chocolate chips and oatmeal.
Let them stand a minute or two to cool slightly before transferring to racks to cool completely. Store in an airtight container.