I make a lot of cookies, and I've learned through trial and error that the key to having a good result when experimenting with new flavors is to have one tried-and-true recipe for the basic dough. I generally keep the ratio of fat to sugar to flour consistent throughout any type of cookie dough I make. When this is the approach, I feel the cookies turn out great no matter what crazy flavors the recipe incorporates.
It's the same case for this dark chocolate & coffee cookie pie. The recipe is very similar to my basic chocolate chip cookies, but the cook time is increased a bit due to the extra liquid from the added coffee flavor. Also, one giant cookie takes a bit longer to cook than a dozen individual ones.
With that said, let's just get to it.
- 1 stick butter
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 tbs instant coffee (mix with 1 tbs hot water)
- 1 tsp salt
- 1 tsp baking soda
- 1 3/4 cup flour
- 1/4-1/2 cup chocolate chips (I used dark, but you don't have too)
Preheat the oven to 350° F.
Heat your stick of butter in the microwave for 15 seconds, until it is just a little bit melted. Then cream the butter and sugar.
Add the egg, vanilla, coffee mixture, salt, and baking soda. Mix until well combined.
Stir in one cup of flour, and then add the remaining 3/4 cup.
Mix in the chocolate chips.
Spread the dough evenly in an 8-inch pie pan, and let it bake in the oven for 15-20 minutes.