Coffee Crunch Cookies

Coffee Crunch Cookies

Recipe from: Coffee Kind

 

Celebrate National Cookie Day in style with this delicious, grown-up version of Toll House Cookies. Inspired by the classic San Francisco coffee crunch cake, these coffee crunch cookies include scrumptious melt-in-your-mouth espresso crunch bits and gooey chocolate chips. Rich, buttery cookie dough and chocolate chips make them the perfect mocha delight for any occasion. This exclusive Coffee Kind recipe is perfect for dipping in milk -- or coffee.

Prep time: 2 hours

Cook time: 14 minutes

Yield: 4 dozen cookies

Ingredients for Coffee Crunchies

• 3/4 cup light brown sugar
• 3/4 cup white sugar
• 1/4 cup strong brewed coffee
• 1/4 cup corn syrup
• 1 tbsp baking soda

Cooking Directions for Coffee Crunch

1. Stir together the sugars, coffee and corn syrup in a large saucepan.
2. Heat the coffee mixture over a low flame until the sugars are dissolved and the liquid is transparent.
3. Turn the heat up to medium and bring the coffee mixture to a boil. Allow to boil until it reaches 290 degrees F. This is the soft crack stage. If you don't have a thermometer, dip up a bit of the syrup with a spoon and drop it into a glass of cold water. It should form threads that remain flexible after you remove them from the water.
4. Remove the pan from the heat. Stir in the baking soda. The mixture will foam up and thicken like soft taffy.
5. Turn the foamed sugar onto a parchment lined cookie sheet and spread thin. Allow to cool for at least an hour.
6. Break up the candy crunch into pieces no bigger than a chocolate chip.

Ingredients for Cookies

• 1/2 cup softened butter
• 3/4 cup light brown sugar
• 3/4 cup white sugar
• 2 tbsp strong, brewed coffee
• 2 large eggs
• 2 tsp coffee syrup (optional)
• 3 cups sifted white flour
• 1 1/2 tsp baking powder
• 1/8 tsp salt
• 1 cup chocolate chips
• 1 cup coffee crunch candy

Cooking Directions for Cookies

1. Preheat oven to 350 F. Sift together flour, salt and baking powder.
2. Cream the butter with brown and white sugars until the mixture is light and creamy.
3. Beat in coffee and coffee syrup (or coffee liqueur) until it is fully incorporated.
4. Beat in the eggs one at a time until the batter is light and fluffy.
5. Add flour mixture to egg mixture 1/2 cup at a time, beating well after each addition, until you have a stiff dough.
6. Stir in chocolate chips and coffee crunch candy.
7. Refrigerate dough for about 20 minutes.
8. Roll dough into a thick log. Slice the log into 12 1/2-inch slices. Cut each slice into 4 quarters. Space evenly on parchment covered baking sheets.
9. Bake at 350 F. for 12-14 minutes or until the cookies are lightly browned.