A coffee lover’s must! These coffee-infused chocolate cookies have a wonderful chewy texture with a surprise toffee crunch. Serve with a hot beverage or a scoop of rich vanilla ice cream for a decadent dessert.
After a very successful try at coffee-flavored ice cream, I had wanted to use coffee in other desserts, but to achieve a really rich coffee flavor, I learned that I had to steep a lot of beans. The problem is we had shipped up just enough beans for our required morning brew. So, coffee flavors were put on hold until a recent trip to Anchorage where I had an opportunity to pick up some organic coffee extract. I was hoping it would provide the same rich flavor as steeped beans. It did! Just one and a half teaspoons of extract turned really good cookies into great cookies. The addition of the toffee crunch sent the confection over the top. These cookies could be gussied up with a dusting of powdered sugar or a drizzle of melted chocolate. But those additions are unnecessary in an already perfect recipe.
Mocha Toffee Bites
- 1/4 cup butter, softened
- 1/4 cup semisweet chocolate chips
- 1 1/2 tsp coffee extract
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 tsp coffee extract
- 2 tbsp plus 2 tsp dutch processed cocoa
- 1/8 tsp salt
- 1 cup all-purpose flour
- 1/4 tsp baking powder
- 1/3 cup English toffee bits
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a double boiler, melt chocolate and butter. Stir until smooth. Set aside.
- In the bowl of a stand mixer, mix together sugars and egg. Beat until smooth.
- Add vanilla and coffee extracts. Beat until well mixed.
- Add cocoa powder and salt, beat until well mixed.
- Mix in chocolate-butter mixture from double boiler.
- Mix in flour and baking powder.
- Stir in toffee bits.
- Drop dough by rounded tablespoons onto parchment-lined sheet, at least an inch apart.
- Bake in preheated oven for 8 – 10 minutes.
- Let cool for a couple of minutes on sheet. Then transfer to wire rack to completely cool.
Yield: about 15 cookies
Rich, creamy and with a wicked cocoa flavor you can almost sink your teeth into, Dutched cocoa and homemade marshmallows make the perfect after dinner or home movie hot beverage.
Homemade Hot Cocoa with Homemade Marshmallows
Every great food has “secret ingredients.” Here, they are Dutch process high fat cocoa and homemade marshmallows. Also known as “Dutched” cocoa, this cocoa is made from the richest grade of cocoa available and is processed for an especially smooth flavor. As for the marshmallows… As sticky and messy as these are to make from scratch, having experienced how flavorful and wonderfully gooey a melted marshmallow can be, it’s going to be hard to go back to store-bought.
Ingredients (2 cups)
- 2 cups milk or soy milk
- 1 tbs Dutch Process High Fat Cocoa (available from Penzeys Spices)
- 1 1/2 tbs sugar
- dash of cinnamon
- dash of vanilla
- a couple of homemade marshmallows cut into chunks
Directions: Heat milk, cocoa, sugar, cinnamon and vanilla in a heavy pot (to prevent scorching) over medium low heat. A whisk works well for mixing in the cocoa. Do not boil. When steam develops and liquid is hot to the touch, pour into mugs and top with marshmallows.
These cinnamon vanilla snaps are addicting! They key is in the ingredients…
A secret behind the best pies, cookies and breads is that they start with excellent ingredients. Organic butter from grass-fed cows and Bob’s Red Mill all-purpouse flour give these cinnamon sugar cookies a head start, and Penzeys double-strength vanilla extract put them at 11 on a 1 – 10 scale! The “double-strength” description is spot on; you truly only need half the required quantity of vanilla recipes call for and the flavor is divine. High-quality Saigon cinnamon added the final touch. These cookies come out of the oven ready to melt in your mouth!
Cinnamon Sugar Cookies
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- pinch salt
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 tsp vanilla extract (or 1/2 tsp Penzeys double-strength)
For topping -
- 1 1/2 tbsp granulated sugar
- 1/2 tbsp ground cinnamon
- Preheat oven to 300 degrees F.
- In a large bowl, mix together sugars at medium speed.
- Add butter and mix until incorporated.
- Add egg and vanilla and mix until light and fluffy.
- Add flour, baking soda and salt. Mix on low speed just until incorporated. Do not overmix.
- Mix topping ingredients in a small bowl.
- Shape dough into 1-inch balls. Roll in cinnamon mixture.
- Place onto ungreased cookie sheets, about 2 inches apart.
- Bake for 18 minutes.
- Cool immediately on wire racks
Yields 2 dozen cookies.
Recipe adapted from At Home in Alaska.
This twist on a summertime favorite kicks the s’mores experience up a couple of notches. Graham crackers, thick chunks of dark chocolate, and marshmallows are as good as you remember them when you were a kid. Maybe better.
Guilty as charged: hardly a summer goes by when we don’t have s’mores at least once. They’re a great campfire dessert. But when a friend recently suggested we try grilling our s’mores instead of only toasting the marshmallows, we figured that maybe tried-and-true had been improved.
Hot off the grill, these s’mores don’t look dangerous. But looks, as everyone knows, can be deceiving. What you’re seeing here is molten goo ready to start pouring all over your hands, mouth, face, shirt and jeans at the slightest touch.
The chocolate looks like it’s set. It isn’t. As soon as it’s even slightly disturbed, it turns to liquid. The molecular science behind this is beyond our ken, but one thought came to mind: there’s a market for the s’mores equivalent of lobster bibs! The cracker is toasted crispy and warm, and the marshmallows are perfectly heated through – gooey and never burned.