It’s been a while since I’ve had the time to get something put together from concept to post. It’s actually been 2 months exactly. We’ve been spending a lot of time working on the podcast. Also we have a baby. That takes a lot of time as well. She’s so worth it. To find the time I have to wake up early on a weekend before they’re up to get the time. Other weekends I’ve woken up first and taken our girl on some coffee adventures to give The Witch some more time to sleep.

I love the Coffee Lover’s Blondies that I made so long ago. I decided I wanted a cookie version of that. These are those. They’re bursting with coffee flavor. Ground espresso and brewed espresso really pack in the coffee flavor. They have a moist and chewy texture.

I’m so tired. I struggled with the pictures for this one. I rushed them and don’t really like them. Maybe it’s just the imposter syndrome, or that I’m just too hard on myself and trying to live up to my own unrealistic expectations. I’ve been trying to tie everything together and I guess sharing how I feel is one way of doing that. I love these cookies and I love the blondies that inspired them. Check them out and let me know what you think.

Listen to the podcast. Check on your friends. The more we talk the more we heal.

Ingredients

• 1 Cup unsalted butter

• 1 Cup brown sugar

• 1/2 Cup granulate sugar

• 3 large eggs

• 1 tablespoon vanilla extract

• 2 shots espresso

• 2 1/2 Cups all purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 Tablespoons ground espresso

• 3/4 Cup semi-sweet chocolate chips

• 3/4 Cup milk chocolate chips

Instructions

1. Pre-heat the oven to 350 degrees

2. In the bowl of your mixer, using the paddle attachment, cream the butter and sugars

3. Mix in the eggs, one at a time

4. mix in the vanilla and brewed espresso shots

5. In a separate bowl combine the flour, salt, baking powder, and ground espresso

6. Add the dry ingredients, in two batches, to the wet ingredients and mix.

7. Mix in the semi-sweet and milk chocolate chips

8. Using a 2 tablespoon scoop - scoop the dough and place on a cookie sheet

9. Bake at 350 for 12 - 14 minutes.

10. Cool on the pan for 3 mins

11. Move to cooling rack to cool or eat. They’re worth it.

Back to Recipes