Coffee Speckled Chocolate Chip Cookies Recipe

I could hardly believe I hadn't posted this recipe yet. These are AHHHHH-mazing! I had created the double chocolate coffee cookies a while back and wanted something with the same bold coffee flavor while maintaining the view of those adorable little coffee specks. I whipped up this recipe before heading to a girlfriend get together, and my coffee-addicted friends raved over these. Since then, I've started selling them on my Etsy shop--Adorkable Bakery--and they've been a real hit! If you're a coffee lover, you've got to try these! 

Coffee Speckled Chocolate Chip Cookies Recipe

recipe by adorkablerecipes.blogspot.com

Makes 3 dozen cookies

Ingredients

1/2 cup unsalted butter, softened

1/2 cup shortening

3/4 cup brown sugar

3/4 cup sugar

1 egg plus 1 egg yolk

2 tsp vanilla extract

2-1/2 cup flour

1 tsp salt

1 tsp baking soda

1-1/2 cup semi sweet chocolate chips

2-3 tsp finely ground coffee

Directions

Preheat oven to 350 degrees. 

In a large mixing bowl, cream together margarine, shortening, brown sugar and sugar. Mix in vanilla and egg and egg yolk until combine. Add flour, baking soda and salt and mix on low speed until just incorporated. Stir in chocolate chips. Then stir in coffee grounds.

Drop by tablespoonful onto a large cookie sheet (preferably lined with a silicone baking mat.) Bake 9-11 minutes or until edges and tops of cookies are just golden. Let rest on the cookie sheet 2 or 3 minutes before removing to a wire rack to cool completely. 

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Double Chocolate Coffee Cookies

I have just recently developed a love for coffee. I've enjoyed drinking it occasionally for the last few years, but this past week coffee has played a key part in my happiness. :)  With that in mind, I bring you to Monday evening. I was wanting to make a special batch of cookies for my friends at Somerset who I would be seeing the next morning. Sure I could make my regular old (DELICIOUS) chocolate chip cookies, but I wanted something new. Then it came to me--I wanted to create a cookie just for Debbie. She's a coffee lover to say the least, and what girl doesn't love chocolate? I let the creative juices flow and the result was coffee flavored chocolate perfection. 

Moist. 

Chewy. 

Chocolately. 

with just a taste of coffee. 

You won't be sorry. (Well, unless you eat the whole batch because you can't help yourself.) 

Yields: 3-1/2 dozen medium cookies or 18 jumbo cookies 

Double Chocolate Coffee Cookies

created by adorkablerecipes.blogspot.com

Ingredients

2 cups all purpose flour

1 tsp salt

1 tsp baking soda

2-3 tsp finely ground coffee (more or less to taste)

1/4  cup cocoa powder

1/2 cup margarine or unsalted butter, softened

1/2 cup shortening 

3/4 cup brown sugar

3/4 cup sugar

2 large eggs

1 tsp vanilla 

1-1/2 cups semi-sweet chocolate chips 

Directions
Preheat oven to 350 degrees.

In a medium bowl whisk together flour, salt, baking soda, coffee grounds, and cocoa powder until evenly combined.

In a large bowl beat margarine, shortening, and sugar until light and fluffy. Mix in one egg until thoroughly combined and scrape down sides of the bowl. Add in second egg. Beat. Mix in vanilla. In three separate additions, blend flour mixture into the creamed ingredients. Scrape sides of the bowl and blend in chocolate chips, until just combined.

Scoop batter by the tablespoonful (or a cookie scoop) onto a baking sheet and bake for 8-10 minutes, until the edges are set and center is still soft. Let cool on baking sheet 2-3 minutes and remove to a wire rack to cool completely.

OR for JUMBO Cookies: Scoop batter by the 1/4 cup onto a baking sheet. Bake for 13-15 minutes or until edges are set and center is still soft. Let cool completely on a the baking sheet.

Coffee Ice Cream

If you like coffee or enjoy the occasional coffee flavoring in a frappuccino then you will LOVE this ice cream. This is the first time I have (successfully) made a custard-based ice cream and man! it is totally worth the extra time and effort. The addition of the egg yolks to the heavy cream creates an even creamier frozen dessert and steeping the whole coffee beans in the cream results in the PERFECT flavoring of coffee. Best ice cream ever! You will want to prepare this ice cream hours or even a day in advance as it requires a lot of cooling and warming and steeping time. 

I can't wait to try a slice of the Mississippi Mud Pie I filled with this ice cream. Divine, I'm sure! 

Coffee Ice Cream

Ingredients

1½ cups whole milk

¾ cup sugar

1½ cups whole coffee beans

Pinch of salt

1½ cups heavy cream, divided

5 large egg yolks

¼ tsp. vanilla extract

¼ tsp. finely ground coffee or espresso powder

Directions 

Combine the milk, sugar, coffee beans, salt and ½ cup of the heavy cream in a medium saucepan over medium-high heat.  Once the mixture is warm and just begins to bubble, remove from the heat and let steep at room temperature for 1 hour.  

After steeping, return the saucepan with the coffee mixture to the burner over medium heat.  Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer over the top.  In a separate bowl, whisk the egg yolks until smooth.  Once the coffee mixture has become warm again, slowly pour the mixture into the bowl with the egg yolks, whisking constantly to temper the eggs.  Return the egg-coffee bean mixture to the saucepan over medium high heat. 

Cook the mixture, stirring constantly and scraping the bottom, until the mixture thickens and coats the spatula or spoon (about 170-175° F.)  Pour the custard through the strainer and stir it into the cream.  Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans (I used a heavy-bottomed drinking glass to do this.)  Mix in the vanilla and ground coffee or espresso powder.  Chill the batter over an ice bath, or in the refrigerator.  Chill thoroughly in the refrigerator (overnight is preferable) and then freeze in an ice cream maker according to the manufacturer’s instructions. 

Sources: The Perfect Scoop and Annie's Eats

Cappuccino Fudge Cheesecake

 

With Easter Sunday quickly approaching, I knew I wanted to make a fantastic dessert. We're hosting much of our family for dinner, so this would be the perfect opportunity to indulge ourselves with something rich and delicious (which shouldn't be around for too long for the two of us to get fat on!) Annie came through for me AGAIN! Her version of Smitten Kitchen's Cappuccino Fudge Cheesecake looks amazing and with my success with Annie's New York Cheesecake last fall, I thought I could handle this too.  There are certainly a LOT of steps to make something so decadent but believe me when I say it's totally worth it. (Maybe just twice a year though. *wink*)

I made this three days in advance after reading Smitten Kitchen's post about refrigerating for up to four days. She said the flavors really concentrate and become even more amazing the longer it sits. Perfect! Who wants to be worrying about their cheesecake the day of a big event. 

Ingredients 

For the crust:

32 chocolate sandwich cookies, finely processed into crumbs

5 1/3 tbsp. unsalted butter, melted and cooled

Small pinch of salt

For the ganache:

1½ cups heavy cream

20 oz. bittersweet or semisweet chocolate, finely chopped OR  6oz unsweetened chocolate plus 14oz semisweet chocolate

¼ cup coffee flavored liqueur OR ¼ cup brewed (and cooled) espresso

For the filling:

3 (8 oz.) packages cream cheese, at room temperature

1 cup sugar

1½ tbsp. all-purpose flour

1½ tbsp. dark rum OR water

2 tbsp. instant espresso powder

2 tsp. vanilla extract

1½ tsp. mild-flavored (light) molasses OR dark

3 large eggs

For the topping:

1½ cups sour cream

1/3 cup sugar

2 tsp. vanilla extract

Directions

To make the crust, butter a 9-inch springform pan and place it on a baking sheet. Combine the chocolate cookie crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides). 

Bring the cream to a simmer in a medium saucepan.  Place the chocolate in a medium bowl. Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Add the coffee flavored liqueur and whisk in small circles until a smooth ganache has formed. Pour 2 cups of the ganache over the bottom of the crust. Freeze until the ganache layer is firm, about 30 minutes. Reserve the remaining ganache; cover and let stand at room temperature for later decorating.  

Preheat the oven to 350˚ F and position a rack in the middle of the oven. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. In a small bowl, combine the rum, espresso powder, vanilla and molasses, stirring until the espresso powder dissolves. Add to the cream cheese mixture and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition.

Pour the filling over the cold ganache in the crust.  Place the springform pan on a rimmed baking sheet. Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken, about 1 hour. Transfer to a wire cooling rack. Cool 15 minutes while preparing the topping (maintaining the oven temperature.)  

To make the topping, whisk together the sour cream, sugar and vanilla in a small bowl. Pour the topping over the hot cheesecake, spreading to cover the filling completely. (I was certain this was going to overflow. The Cheesecake came up to the brim. But don't fear. It worked just fine!) Bake until the topping is set, about 10-15 minutes. Return to the cooling rack and let cool at room temperature for at least 30 minutes.  Transfer to the refrigerator and let cool at least 3 hours, until completely chilled and set.  

To finish, wrap a warm towel around the outside of the springform pan to help loosen the crust from the sides. Carefully remove the springform. Transfer the cake to a serving platter. Place the reserved ganache in a pastry bag fitted with a decorative tip and use to garnish the top of the cake as desired. Garnish with chocolate-covered espresso beans as desired. Chill until the ganache is completely firm, at least 6 hours.   

Note: I kind of stink at piping. But I'll blame that on the lack of pastry bags and tips.
*more pictures of the insides will be added once we cut into it!