It's no secret that I love to cook and bake. The kitchen is my zen place. The same can be said of my best friend Amanda who is tied with my other close friend Nicholas Doughty for "best home cook that I personally know". Thanks to Skype and email, even though Amanda and I {temporarily} live far apart we are able to talk for at least an hour a day {though that time is usually broken up across a few hours due to her being at work and me being a mom}.
Each Monday the first thing we ask one another is "how was your weekend" which is really just code for "what did you make, did you like it, can i have the recipe". We've done it for years now. So I thought it would be nice to bring you all in to the conversation - I'm starting today but was thinking that a weekly Monday post would be more in keeping with the already set tradition {plus it'll be fresh in my mind}. I'll post a recipe from either Amanda or I and I hope that you give one a try! If there's a recipe that you tried and loved feel free to share it in a comment!
Today's recipe is from last night.
Each Monday the first thing we ask one another is "how was your weekend" which is really just code for "what did you make, did you like it, can i have the recipe". We've done it for years now. So I thought it would be nice to bring you all in to the conversation - I'm starting today but was thinking that a weekly Monday post would be more in keeping with the already set tradition {plus it'll be fresh in my mind}. I'll post a recipe from either Amanda or I and I hope that you give one a try! If there's a recipe that you tried and loved feel free to share it in a comment!
Today's recipe is from last night.
Ingredients:
•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 semi-sweet chocolate chips
Directions:
1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. 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.
4. 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.
Yield: 2 dozen 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 semi-sweet chocolate chips
Directions:
1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. 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.
4. 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.
Yield: 2 dozen cookies
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