I love making cookies, and unfortunately, I also love to eat cookies. One of my favorite memories from my childhood was when one of my “second moms” made cookies. She made cookies everyday, and the house always smelled so wonderful. And of course, as kids, that meant we got to eat cookies everyday as well. She made different cookies all the time too, so we never got “bored” with the cookie types, but then how can one get bored by cookies. Seriously! That is probably where my love of cookies came from. Cookies are always so welcoming and inviting. Cakes and other desserts seem like they are more for special occasions, whereas cookies seem more everyday and down to earth to me, which more than likely adds to their appeal.
Before baking, after they have been rolled in the powdered sugar.
1/2 cup (1 stick) butter
2/3 cup cocoa powder
1 TBSP instant coffee
1/8 tsp salt
1 cup sugar
1 cup tightly packed brown sugar
2 2/3 cups flour
2 tsp baking powder
1/3 cup powdered sugar
In a saucepan, add the butter, cocoa powder and and coffee and stir just until all the coffee and cocoa powder are dissolved and incorporated into the soft butter. Be careful not to melt the butter. You want kind of a creamy consistency. Combine the eggs and sugars and mix in a blender until creamy and well incorporated. Mix all the dry ingredients together and set aside. Add the chocolate mixture, then add the flour mixture. Cover and refrigerate for about 2 hours. Once the dough has set, roll about 3/4 TBSP at a time into balls and then roll into the powdered sugar, making sure they are completely covered. I like to press my cookies down just a bit before baking to make them spread a bit more.
Bake at 350* F for 12-15 minutes. Let cool then remove to cool completely on a cookie rack. Then ….. Cookie time!