Take a good look at this cookie recipe because I think the rest of this week will be savory recipes – definitely not a normal occurrence here, but I’m enjoying it!
And…there’s already a few more cookie recipes to share later anyway. I can’t stay away from baking cookies when I live with a cookie monster.
Ever since buying this instant espresso, I want to put it in everything.
And I knew if I made cookies with this espresso, I needed the best of everything..
The best = vanilla bean paste, lots of butter, and Ghirardelli 60% cacao chips.
Ever since I bought these chips a few months ago, they are the only chocolate chips I want in my cookies. They are incredible, and addicting, and you’ll probably eat more straight from the bag than you want to admit.
But back to the cookie dough.
It’s studded with flecks of vanilla and espresso.
Full of butter, whole wheat flour, and dark chocolate chips.
What’s not to love?
I don’t know many things that are better than a chocolate chip cookie, right out of the oven, when the chocolate chips are still melting in the center of the crispy, buttery dough.
And luckily, I made this batch before Nick got home from work so I didn’t have to fight him for the first one.
Sometimes I do think before I bake.
Java Chip Cookies
- 1 cup (2 sticks) butter, softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla bean paste (or vanilla extract)
- 1 1/4 cups whole wheat pastry flour
- 1 cup white whole wheat flour
- 1 tsp baking soda
- 1 tsp salt
- 3 Tbsp instant espresso
- 1 cup chocolate chips – the darker the better!
Preheat oven to 350 degrees.
Beat butter and sugars together until well blended and creamy.
Add eggs and vanilla and mix until light and fluffy.
Add dry ingredients (flour –> espresso) and mix until combined.
Fold in chocolate chips.
Drop by tablespoon, 2 inches apart, on baking sheets.
Bake 10-12 minutes or until just set in the center and golden around the edges.