How nice to wake up this morning (after sleeping in under warm blankets) to a little snow here in New England. Although winter is very challenging for me because I am simply not a fan of super cold temperatures and lots of gray days, I do like some snow and cold in December, particularly close to the holidays.
Speaking of holidays, although I am not going crazy making tons of Christmas cookies this year, I did start making a few last night. I posted this recipe for Chocolate Chunk Coffee Cookies two years ago and am re-posting it today because these truly are one of my favorite cookies. I should warn you that they are highly addictive. I made a double batch because so many of my friends and family love them so much that they go really fast and people tend to want more. The combination of the coffee and chocolate makes them irresistible for caffeine and sugar freaks.
My mother began making Chocolate Chunk Coffee Cookies around Christmas when I was a kid; consequently, they've been in our family for at least 30 years. I have no idea where she found the recipe but it's been passed around amongst our family and friends for as long as I can remember. I hope you'll give it a try because I am sure these will quickly become one of your (year-round) favorites.
I am also submitting this recipe to Susan of Food Blogga's Eat Christmas Cookies month-long cookie round up. If you need Christmas cookie ideas, don't hesitate to click here and view all of the wonderful submissions.
1/2 cup instant coffee
2 tablespoons boiling water
1 1/2 cups all purpose flour
1/4 teaspoon baking soda
3/4 cup unsalted butter (1 1/2 sticks), softened
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 egg
1 teaspoon vanilla
8 oz semi-sweet chocolate chips
1 1/2 cups chopped walnuts
Boil water. Mix water with coffee. Let stand 15 minutes.
In the meantime, combine flour and baking soda. Whisk together. Set aside.
Then, beat butter and sugars together until light and fluffy.
Mix in coffee, egg, and vanilla until thoroughly incorporated.
Stir or mix in the flour mixture until well blended.
Add chocolate chips and nuts. Stir until evenly distributed.
Chill dough for 40 minutes. Heat oven to 325 F.
After dough has chilled, roll dough into 1-inch balls and place on baking sheet.
Bake on lower rack in oven for approximately 12 minutes. Let sit on baking sheet for 1-2 minutes
before placing on a cooling rack. Makes 3-4 dozen.
