National Chocolate Chip Cookie Day

Happy National Chocolate Chip Cookie Day!

A cookie with it's on celebration. Who doesn't love cookies?
Cookies and Milk, Cookies and Coffee......Anytime is a good time for a cookie. So have a treat and see how the cookie crumbles.

I happen to love chocolate and coffee together. So here are a couple cookies that have both.

Coffee-Chocolate Chunk Cookies

 1-1/2 cups flour
 1/4 tsp. baking soda
 3/4 cup butter, softened
 3/4 cup granulated sugar
 1/2 cup packed brown sugar
 3 Tbsp. cooled freshly brewed double-strength  Coffee, any variety
 1 egg
 1 tsp. vanilla
 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
 1-1/2 cups chopped Walnuts


Heat oven to 325°F.

Combine flour and baking soda. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in coffee, egg and vanilla. Gradually beat in flour mixture until well blended. Stir in chopped chocolate and nuts. Refrigerate 30 min.

Roll dough into 60 (1-inch) balls; place, 2 inches apart, on baking sheets.

Bake 10 to 12 min. or until golden brown. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

Recipe from My Food and Family
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Espresso Chocolate Chip Cookies

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semisweet chocolate chips
 Directions:
 Preheat oven to 300 degrees F.
Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds.
Beat in the egg and the vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds.
Stir in the espresso coffee powder and chocolate chips.
Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle.
Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie. Serve warm with a glass of milk.
Recipe courtesy of Kevin Garvin
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