Cookie Time

Okay, so I mentioned in my last post about not really having anything to blog about.  Well, that problem is now partially solved.  My goal is to bake a different kind of something every week and provide you with the recipe and my reviews.  I like to change things up a bit when I'm in the kitchen so I'll cite where my inspiration came from and then tell you the changes I made.

I LOVE cookies; they are so easy to grab, easy to store, not messy, and they can keep awhile too.  Most of my baking will be different kinds of cookies.  If I had all the money in the world, I would open up a cookie/coffee/book shoppe.  Flour from the middle east, cane sugar from central or south America, coffee from Africa.  All ingredients from small farmers just trying to survive. 

Maybe when I retire.  For now I'm supporting my local grocery store.

First cookie up: White Chocolate Mocha

Background information:  Original recipe found here.  I just want you to know I had to search for like 30 minutes to find where I got that recipe.

My recipe:

2 eggs

2 teaspoons instant coffee crystals
2 tablespoons coffee-flavored liqueur
1 cup butter, softened
3/4 cup packed brown sugar
1 cup sugar
2 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups white chocolate chips

Preheat oven to 300 degrees F (150 degrees C).

In a small bowl, dissolve instant coffee crystals into the coffee liqueur; set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar.

Gradually add eggs and coffee mixture while mixing.

Sift together the flour,cocoa,baking soda,and salt,Stir into the creamed mixture.

Finally, stir in the chocolate chips.

Drop dough by rounded tablespoonfuls onto a cookie sheet.

Cookies should be at least 2 inches apart.

Bake for 23 to 25 minutes.

Immediately transfer cookies to cooling rack after baking.

These keep well at room temperature or refrigerated.

My notes:
Instead of using semi-sweet chocolate chips like the recipe called for, I used white chocolate chips.  Mainly so that I could name it White Chocolate Mocha.  And it gave the cookie some contrasting color.  For the coffee liqueur I used Kahlua.  I tell you this because buying coffee liqueur was my first experience in the liquor store and knowing a brand name would have made the experience less intimidating.

My rating: [*****]
I don't want you thinking just because I blog about a cookie that it came out perfectly.  Sometimes my changes don't turn out so good.  So, from now on I will rate the cookie.  Flavor was rich and chocolaty with a hint of coffee.  The texture was soft.  This will hit a home run for the chocolate coffee lovers out there.

Sorry for the absence of a picture.  I'll get you one next time.  If you want some of my cookies let me know!  I have plenty to give away each week.  Unfortunately these are all gone.

Up next:
Okay, I still have not decided.  It has the potential to be great, though!