I never made my mom a Mother’s Day present (I was preoccupied with school and other commitments). I finally got around to it (better late than never!). I also figured I’d take some over to a casual picnic with the girlies. I like killing two birds with one stone.
I made a couple of substitutions to the original recipe for these choco-latte chip cookies. I used white whole wheat flour instead of whole wheat flour, and ground coffee instead of the instant espresso powder.
I baked off two sheets of cookies at a time, so I set the oven to 350F convection. I found that baking the cookies for 8 and half minutes was perfect (but if only if you cookies on the edge of gooey; if you like them more firm/cakey, I’d suggest 9 or 10 minutes). The slightly longer baking time may be because my oven is a little on the cool side.
These choco-latte chip cookies are essentially chocolate chip cookies with coffee and rolled oats. I liked the heartiness/less guiltiness that the oats lent (I’d up the white whole wheat flour to 1 cup). They were super chocolatey, so I’d cut back the 1 cup of chocolate chips to ¾ cup. I liked the bite of coffee, but it was less pronounced than I would have liked. I would definitely use instant espresso powder next time, or more ground coffee. Overall, the cookie was a nice chocolate chip variation that I think anyone, even my anti-coffee/oats/anything remotely foreign brother, would like.
Choco-Latte Chip Cookies
adapted from Dunk and Crumble
Makes 50-55 (1 1/2 T) cookies
3/4 cup all-purpose flour
1 cup whole wheat or white whole wheat flour
1/4 cup rolled oats
1 T plus 1 tsp instant espresso powder OR 2 T ground coffee
3/4 tsp baking soda
1/2 tsp kosher salt
1/2 tsp cinnamon
1 1/2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 egg, room temperature
3/4 cup chocolate chips
- In a medium bowl, whisk the dry ingredients.
- In another bowl, cream the butter and sugars until fluffy. Add the egg and vanilla; beat. Add the dry ingredients and mix gently. Fold in the chocolate.
- Scoop by heaping teaspoonfuls onto a parchment-lined cookie sheet. Bake at 375F for 8-10 minutes, or until lightly browned at the edges. Cool completely on a wire rack.