Coffee Chocolate Chip Cookies

I make lots of cookies for Mr. RK and sometimes I play around with variations of my original recipes.  I get bored making the same cookies all the time.  This time I took my basic chocolate chip cookie and added some instant coffee crystals.  Coffee and chocolate chips are two of Mr. RK’s favorite things so it was logical to combine those flavors into a cookie, which is his third favorite thing.

These cookies are crispy on the outside and a little chewy on the inside, just the way he likes them.

From my experience, if you want cookies to be crispy you have to use some sugar.  I used raw sugar and brown sugar in these.  You can replace one of those sugars with coconut palm sugar or even agave with good results.

Coffee Chocolate Chip Cookies

Makes 12 Cookies - Use organic ingredients whenever possible

5 tablespoons of organic Earth Balance non dairy butter 

1/4 cup brown sugar (packed)

1/4 cup unrefined (raw) sugar

1/4 teaspoon pure vanilla extract

1 tablespoon boiling water

2 tablespoons instant coffee crystals (I use Mount Hagen organic)

1/2 cup organic unbleached white flour

1/3 cup organic white whole wheat flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1/2 cup chocolate chips

Preheat your oven to 350˚.  

Put the Earth Balance, sugars and vanilla in a bowl.  

Using a stand mixer (or electric hand mixer), beat until light and creamy, about 2 minutes on medium.

Pour boiling water over coffee crystals and stir until dissolved.

Add the dissolved coffee to the butter/sugar mixture and mix until blended.  

In a separate bowl mix the flours, salt and baking powder.  

Turn the speed of your mixer to the lowest setting and add the flour mixture.  

Mix until the flour is incorporated.  

Turn the mixer off and stir in the chocolate chips.  

Place golf ball sized scoops of cookie dough on a cookie sheet and flatten slightly.

Bake for 13 minutes.  

Allow to cool a few minutes on the cookie sheet before removing to a cooling rack.