Hmmm. It looks like I’ve got a coffee theme a-brewin’ with my last two recipes. (Sorry… Must. Resist. Puns.)
April, a reader, real-life cookie taster, and genuine coffee fan, suggested this flavor. (Thanks, April!) And this is what she had to say about this batch: “These are so good! I'm resisting the urge to eat them all!” So you know they’re yummy. (Jon's allergic to nuts, so he had to defer to our doorman, who assured us that these cookies were indeed bring-in-able.)
I almost called these guys "Filbert Meets Joe," but I didn't think that name was quite descriptive enough. After all, how many people know that hazelnuts moonlight as filberts? Well…I didn’t know until last night, but that’s not saying much. I’ll admit it: I’m not a fan of nuts. Or of coffee--a Diet Coke in the morning is fine for me, thank you very much. But for those of you out there who are nuts about nuts or crazy about coffee, this cookie is for you.
As you’ve probably noticed, I use multiple shots of flavor in my cookies to rev up the taste, and this cookie is no different. To impart the coffee/nut flavor I use hazelnut-flavored coffee, melted cappuccino chips, instant espresso powder, and toasted hazelnuts. You can either brew your own coffee or buy a small cup (black, no sugar) at your favorite coffee shop. (I got my coffee at a certain chain whose initials are “DD.”) And there are chocolate chips, of course, which round out the flavor and are the perfect complement to the coffee.
This dough is a little wet, so you’ll have to refrigerate it before you form the dough balls. Makes about four dozen cookies.
2 sticks butter
2 cups brown sugar
2 egg yolks
3/4 cup cold hazelnut-flavored coffee
1/4 cup melted cappuccino chips
2 tablespoons instant espresso powder
1 1/2 teaspoons vanilla
3 1/2 cups oatmeal
1 1/4 cups flour
2 1/2 cups roughly chopped toasted hazelnuts
2 cups chocolate chips
1 teaspoon baking soda
1/2 teaspoon salt
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients and whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Refrigerate dough for 10-15 minutes.
- Shape cooled dough into balls--about 2 tablespoons each.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.