Hey all!
I tend to do a small (…ha) amount of baking and thought I’d share one of my newer faves with you 😊. These cookies are killer to snack on alongside a hot cup of fresh coffee, and they gave me a chance to actually add real coffee into a recipe too! I’m really doubling down on that caffeine for all you sleep deprived souls.
I love this recipe because it is relatively quick. Tons of crinkle cookie recipes say chill the dough for a couple hours or overnight, and blah blah blah come on now, no one has time for that! In full transparency, the last time “I made” these cookies, it was actually the 6 and 8 year old minions at home who did most of the heavy work while I supervised with a glass of wine. #1. The cookies turned out perfectly and #2. The girls loved them and have since requested them multiple times. So, I’m now calling this recipe a pretty foolproof one. Here we go.
MORNING COFFEE CHOCOLATE CRINKLE COOKIES
- 2 cups semi-sweet chocolate chips
- 2 tbsp butter – room temp and softened but not melty
- 1 cup white sugar
- 2 large egg whites – room temp (pro tip: if you make these cookies in the winter and forget to pull the eggs out of the fridge early in order to warm them up…sigh. Every. Single. Time…you can just put them on top of the heat register on the floor for a few mins. Bingo)
- 1 and 1/2 tsp pure vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup strong Essential Coffee Company coffee – room temp OR 2-3 tsp instant espresso mixed in 1/4 cup of water
- 1/2 cup icing or confectioners’ sugar
- Beat white sugar and butter together in a stand mixer for 2ish mins – should be like crumbs.
- Add egg whites and vanilla – beat well for a few mins until it lightens up a bit.
- Melt chocolate chips in a double boiler on the stove top. Stir until completely melted. Turn heat off so it doesn’t burn but keep on the stove.
- Add half the melted chocolate into the butter/sugar/egg mixture and mix well. Keep the other half of the chocolate warm on the boiler. Preheat oven to 350ºF.
- In a separate bowl, mix flour, baking powder and salt together until well combined.
- Add the dry flour mix to the butter/sugar/egg mix in batches, alternating with the coffee, stirring to combine each time. I did it in 2 batches, using about 3/4 cup of dry mix each time.
- Stir in remaining half of melted chocolate and mix well.
- Let dough chill for a few mins on the counter until it’s cool enough to pick up and use, but not so hot that it melts in your hands if you roll a small bit around.
- Put parchment paper down on top of baking sheets. Put the icing sugar in a cereal sized bowl.
- Make small balls of dough in your hands, about 1-1 and 1/2 inches in size, and then roll and cover each completely in icing sugar. Lightly shake off excess and put them about 2 inches apart on the baking trays.
- Bake about 11 mins, cool for 1 min on baking tray and then move to wire racks until fully cooled.
ENJOY!
( If for some weird reason you end up with leftovers, the fully cooked cookies will freeze well! Even in dollar store Ziploc baggies. Freeze them before the cat tries to eat them…)
-Feasby
MEET ALEX. Alex Feasby is a former York Region Paramedic Services paramedic , who Aris had the pleasure of working alongside for over 4 years. Alex has a passion for cooking and baking, and we are thrilled she has generously shared one of her new favourite recipes with us.
Alex currently resides in the beautiful east coast province of New Brunswick alongside her boyfriend Ryan. Ryan is a veteran of our Canadian Armed Forces, with multiple deployments over his 13 year career. He also served as a firefighter for our military.
We are grateful for Alex’ contribution to our blog page, and we encourage you to reconnect or learn more about her on her IG profile @afeasby.