A fairly straightforward taco quesadilla with sour flavor and a touch of spice. They taste delicious on their own but are also great topped with sour cream.
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- ¾ cup blanched slivered almonds
- ⅓ cup instant coffee granules
- 2 tablespoons hot water
- 2 ⅔ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- 1 ¼ cups white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Toast almonds in oven for 10 minutes or until brown.
- Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt.
- Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer’s speed to low and slowly pour flour mixture into the butter mixture.
- Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart.
- Bake for 10 minutes.
Nutrition Facts
| Calories | 112 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 61 mg |
| Sugars | 9 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I’m not a fan of almonds so I omitted them. They still turned out great! Perfect temperature, perfect time. Wonderful recipe, thank you.
These were really good cookies!! they turned out well and they were not hard to make. I didn’t put in the almonds and they tasted fine. I really liked that they didn’t get super hard after sitting. If you like coffee and cookies then you will love these!
These were really good! I did sub 1/2 c of brown sugar… personal preference.
And so I made these…..but then I could not stop eating them. Do not ask how I slept that night! My daughter said they were the best ever. Not sure I would go that far but … they were tasty. Made as directed except I had to compensate some chocolate chips with some white ones to get the full amount. Actually the white were pretty good in this cookie. I toasted the almonds but then was disappointed that I couldn’t really taste them that much. Next time I think walnuts would work just as well. No need to toast and would give more of a nut texture and flavor.
12.22.20 … https://www.allrecipes.com/recipe/11424/coffee-chocolate-chip-cookies/ … I blended with this recipe … https://www.allrecipes.com/personal-recipe/63047058/davids-espresso-chocolate-chip-cookies/ … No nuts; didn’t dissolve the coffee, just crushed & added to butter. ‘Smelled coffee more than tasted; 1 1/2c mini chips. ‘Used 1/2t each baking powder & soda. Chewy, but spread a little too flat even though I refrigerated overnight.
Used 3 packets of instant Cafe Bustelo expresson instant coffee and 3 TBSP water. Next time double to 6 packets. Ommitted almonds and used only 1 1/2 Cups choc chips. Bake exactly 10 min. so cookie stays soft.
The flavor was good but the texture was off. I would not make it again.
I agree w/ Teresa JF’s review- cookies are too thick and no one took seconds. Next time instead of this recipe I’ll modify the chocolate chocolate chip recipe as Diane McAfee did, remove coco and add the instant coffee.
I made this recipe exactly as written – They’re a great chocolate chip cookie with a subtle coffee flavor. Next time I’ll boost the instant coffee or switch to espresso powder. I baked for 9 minutes so they were still gooey inside. Yum!
This is the best cookies ever!!!!!! I didn’t have almonds, and used milk chocolate and simi sweet chocolate chips. The cookies come out nice and fluffy, perfect in my mind. Love Love Love them.
As per the recipe it spreads too much for my liking. second time around I added an additional cup of flour and had the puffed cookies like the picture shows. Loved the taste of the coffee with the cocoa and raisins. P.S. I am a chef
I followed the recipe with the exception of substituting the butter with margarine because that is what I had on hand. The end result was ok, not great. I am usually a fan of all things coffee, however, this ended up tasting somewhat bitter. I would not make it again.
I used 2 salted dark chocolate bars and broke them up in chunks. I also made them small, because these spread on the baking sheet while in the oven. I also used Starbucks Italian Roast Via packets for the instant coffee granules. In the past, I’ve used instant espresso by Medaglia D’oro. Any nut works in this recipe, and toasted hazelnuts are great. This is a different tasting cookie–more bittersweet. I’ve used this recipe for 20 years and love it.
I’m not a coffee drinker, but my guy loved these for his deployment.
Didn’t do the almonds, but everything turned out just fine. I loved this recipe. Haven’t used coffee in cookies before. I think I overcooked them a little because I hadn’t done them before, but they were absolutely wonderful.
I made one change. I used 1/4 cup of chilled margarine and 1/4 cup room temp shortening. I find using all butter is too rich and all margarine makes the cookies spread too much. I made half the batch with no choc chips, other half with. Using a #24 scoop I got about 52 cookies. Batch for 10 min but the cookies were a bit under done for my liking. Coffee used was cheap instant no name brand. Flavour was quite strong for me. I’d probably reduce coffee by half the amount next time.
very chocolatey. i am not a very good cook but i did ok on these. i loved that you have to liquify the granules other recipes just have you dump the instant coffee in the mix. i will try espresso powder next time for a stronger coffee taste. i used a generic coffee and i didn’t really taste coffee but cookies still good.
I did not space them 3 inches apart and they did not grow into each other, so that was fine. Also I used a half tablespoon scoop, which is a teaspoon and a half, instead of the teaspoonful that it suggested. Other than that, I followed the recipe and instructions and they are great!
I did not space them 3 inches apart and they did not grow into each other, so that was fine. Also I used a half tablespoon scoop, which is a teaspoon and a half, instead of the teaspoonful that it suggested. Other than that, I followed the recipe and instructions and they are great!
Such an easy recipe. I cut the recipe in half since I wanted to make a quick batch for my co workers. They absolutely loved them. Will be making these again and again!
I didn’t care for these at all.