I have to say I am feeling a bit like Tom Brady, as I write this post. It’s not that I think I am the GOAT. Rather, it is that this I am coming out of my self-announced retirement.
In April 2021 I made the decision to stop creating new recipes and publishing them here. I wrote a poignant post, discussing the thought process that got me to the point of retirement. (You can read it here.) And yet, here I am in February 2023, posting a new recipe.
The simple fact is that food is a key interest to me. Not only do I love thinking about how to make a new cookie full of flavor or how to make an appetizer that is healthy yet delicious, but I also love to write about it. So, I have decided it is time to bring Think Tasty back to the world of new recipes.
My world has changed immensely since Think Tasty’s launch in July 2007. I now spend most of my work hours focusing on The Horse Fund, as well as all things community at Wasabi Ventures Stables. I also am an empty nester, who resides in Florida, so there shouldn’t be any new recipes created to ward off the cold.
So, here I am with a new recipe to share. Getting back into the swing of things, I asked my younger daughter what cookie flavor she would want to try. Salted caramel latté was her reply. Unfortunately, I could not find the needed caramel bits, so I switched to a mocha latté. I made a batch, sampled a couple and mailed the rest to her. Even after two days in transit, she declared them tasty, albeit not as strongly coffee flavored as she had imagined.
That weekend I was spending time with my older son and told him about my cookie issue while we were hiking. I had simply thought I would increase the amount of coffee in the cookie when he suggested making coffee sugar. With that addition in place, the next round of testing was even more successful.
So, now for your testing, here is the newest, post-retirement recipe from me. I hope you find it to be as delicious as I do!
Mocha Latté Cookies
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1-1/2 tablespoons instant coffee granules
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup granulated sugar
- 1 tablespoon instant coffee granules
Make the coffee sugar
Combine 1/4 cup granulated sugar and 1 tablespoon coffee in a food processor.
Pulse until the coffee granules are the size of grains of sand.
Make the cookie dough
Preheat the oven to 350 degrees.
Combine butter and both sugars in a bowl.
Beat on a medium-low speed, using either the paddle on a stand mixer or a hand mixer for 4 minutes.
Add egg, and beat again, scraping sides to combine.
Dissolve 1-1/2 tablespoons of coffee granules in vanilla extract in a small bowl.
Add to dough, and mix until combined.
Add flour, baking powder, baking soda, and salt, stirring until combined.
Add chocolate chips, mixing until distributed.
Line a baking sheet with a piece of parchment paper, then scoop heaping tablespoons of dough onto the prepared tray.
Repeat, leaving a couple inches between cookies.
Flatten the cookies slightly using the back of a spoon or your fingertips.
Sprinkle a small amount of coffee sugar on each cookies.
Bake for 10-12 minutes or until golden brown.
Allow to cool for 4 minutes, then transfer to a baking rack to cool completely.