Instant Coffee Chocolate Cookies

Instant coffee cookies Did you know you can make delicious coffee cookies minus the brewing process? Unzen took inspiration from cookie recipes that incorporated traditional pot coffee, and she wanted to make the process simpler by using instant coffee.

“When coming up with the recipe, I tried a lot of different flavor pairings to go with the coffee, but I found that you really can’t go wrong with chocolate,” she said. With less than 10 steps that take a half hour to complete, this is a low-commitment recipe with a high payoff of flavor and compliments from whoever tries it.

Lauren Unzen Active Time: 15 minutes Total Time: 27 minutes Servings: 12

These cookies are great for coffee with friends or just a quick midweek treat. They’re super quick and easy to whip up and taste scrumptious. The coffee in these cookies isn’t overwhelming and pairs nicely with the chocolate, it also helps cut some of the sweetness from the cocoa and chocolate chunks. When mixing the flour and cocoa into the rest of the cookie mixture it will get super thick, don’t worry that is normal, if it seems too thick for your mixture you can always finish mixing by hand with a rubber spatula. Once these cookies are done, enjoy them while they’re still warm with a nice cup of coffee or milk and enjoy!

Ingredients 2 tablespoons instant coffee 2 teaspoons water ¾ cup light brown sugar 1/3 cup vegetable shortening, such as Crisco 1 egg ½ teaspoon vanilla extract 1 cup flour 2 tablespoons cocoa ¼ teaspoon baking soda ¼ teaspoon salt ½ cup dark chocolate chunks Optional: sprinkle of sea salt while cookies are still warm

Directions 1. Preheat oven to 350°F. 2. Combine instant coffee and water in a small bowl, making sure all of the coffee has dissolved. 3. Using a mixer, beat the shortening, egg, brown sugar and vanilla, in a medium-size bowl until light and fluffy. 4. Add the coffee to the sugar mixture and mix. 5. Add the flour, cocoa, baking soda and salt to the coffee and sugar mixture and mix until no dry spots remain. 6. Fold in the chocolate chunks. 7. Scoop a generous 1 to 2 tablespoon size cookies and make sure to space them about 2 inches apart. 8. Bake for 10 to 12 minutes. 9. After they come out of the oven, let them cool for a few minutes. Then, while still slightly warm sprinkle with sea salt.