These cookies had a lot of coffee – so much coffee, in fact, that you can see little grains of coffee in this post-baking close-up:
The recipe was, of course, a slightly modified version of my basic cookie procedure.
And a lot of fine-grind coffee.
No, really, it was a lot of coffee.
I added about 1/3 of a cup total of very fine-grind dark coffee directly into the cookie dough.
And I used cold, brewed coffee as the liquid.
I also added about 1 tablespoon of cocoa powder to the dough – and used a pinch or two more salt than I would usually use.
The finished cookies had a nice crunchy-on-the-outside-and-soft-on-the-inside texture. And they REALLY tasted like coffee.
The coffee taste was strong enough that these cookies weren’t quite to everyone’s taste, but it seemed that the people who did like the cookies seemed to really, really like them. The cookies didn’t last long.