Long time no talk! I have still been cooking and baking and taking terrible photos, but haven’t made time for the blog. Then I blinked and it was April. So I’m back, blurry photos, good eats and all. Let’s jump right in.
Near my office is an excellent coffee shop that has very tasty drip coffee and some afternoons I swing in for a pick me up. The counter is always covered in various muffins, cakes and breads. One particularly dreary day I popped in, ordered a Turkish coffee and a giant double chocolate cookies. The primary reason I go to this coffee shop verses the many others within walking distance is that their baked goods are baked IN HOUSE, DAILY. The bakers arrive in the wee hours of the morning to prep the treats for the day. And you can taste it guys. I rarely eat cookies/cakes ect while I’m out because I am usually disappointed. Not here.
So, I got my Turkish coffee and giant chocolate cookie. Bite of cookie, sip of coffee. Repeat. The spices in the coffee went so well with the chocolate, I knew I had to make a cookie combining the two flavors.
So I did.
Intense chocolate flavor with a chewy, brownie-like texture accented by a hint of coffee and warm spices. It is everything I never knew I wanted out of a cookie, and my 2 year old loved them too. These may have replaced the classic chocolate chip cookie as my new go to cookie recipe.
Bake these and have them for your breakfast with some coffee. I won’t tell anyone.
Chocolate+Turkish Coffee Cookies
Inspired by: Turkish Coffee and Sally’s Baking Addiction Double Chocolate Crinkle Cookies
- 1/2 cup softened salted butter (I always use salted butter, if you are watching your sodium, unsalted will work too!)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons espresso or strongly brewed coffee, chilled
- 1 teaspoon anise seed (not the flower/star pods)
- 1 teaspoon cardamom
- 1 teaspoon baking soda
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 1/2 60% cacao baking bar, chopped (or whatever chocolate you want, I liked how the darker chocolate went with the coffee and spices)
In a large bowl or mixer, add your softened butter and sugars. If you are using a bowl, beat butter ad sugar together until light and caramel colored. If you are using a mixer (like I did) use the paddle attachment and beat until you reach the same consistency. While you are beating your butter, combine your flour, anise, cardamom, baking soda, flour and cocoa powder in a different bowl.
Once your butter and sugar are properly mixed,add your egg, vanilla and coffee, then stir to combine. Once those are incorporated, gradually add your dry ingredients, throwing your chopped chocolate in last. Cover your bowl with plastic wrap, and chill in the refrigerator anywhere for 3 hours to overnight. I did overnight.
Pre-heat your oven to 350° F. When you are getting ready to bake, set the dough out on the table until it is soft enough to scoop and roll into balls. For me, it took about an hour. Roll dough into ping pong size balls and place on a cookie sheet. Bake for 8 minutes, until edges are set but it still looks a little soft in the middle. Take out, let cool on the tray for one minute, and then transfer to a cooling rack to finish.