Day 5: Cappuccino Spice Cookies
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Monday, December 17, 2012
12/17/12 at 3:37 AM
Find the winning cookies and more.
Editor’s note: The Tulsa World asked
for your best cookie recipes. This is
the fifth of 12 chosen to win a year’s
supply of Hiland Dairy milk. Find a
new story and recipe each day in the
Scene section until Dec. 24.
The flavors of coffee and spice take Lois Groh's chocolate chip cookie to another level.
Groh said she found the recipe in a cookbook at the Tulsa library about eight to 10 years ago.
"Checking out cookbooks is a great way to utilize the library," Groh said.
The flavor of the coffee intensifies the deep flavor of the chocolate, but the spice is subtle.
"It is just unique, the coffee and chocolate combination. When you look at it, you think it is just a chocolate chip cookie, but it is not," Groh said.
The original recipe called for either cloves or nutmeg, Groh said. She tried the recipe with nutmeg and preferred it that way.
"We make it at Christmas, but it is such a good recipe that I always reach for it throughout the year," Groh said.
Groh won a cooking contest about 25 years ago, but this is the first baking contest that she has won.
"Now that I am retired and my family is grown, I just don't bake as much as I did," Groh said.
Recipe
CAPPUCCINO SPICE COOKIES
Makes about 3 1/2 dozen
2 1/2 teaspoons instant coffee granules
1 tablespoon boiling water
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups semisweet chocolate chips
1. Preheat oven to 375 degrees.
2. Dissolve coffee granules in boiling water. Beat butter and sugars in a large bowl with electric mixer at medium speed until fluffy. Add eggs, coffee and vanilla; beat until blended.
3. Combine flour, baking soda, cinnamon, salt and nutmeg in medium bowl, gradually add to butter mixture, beating at low speed until well blended. Stir in chocolate chips.
4. Drop dough by heaping tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes or until set. Let stand on cookie sheet 1 minute; transfer to wire racks to cool completely.
Original Print Headline: Chocolate chip cookie gets a boost from coffee
Nicole Marshall Middleton 918-581-8459
nicole.marshall@tulsaworld.com
Associated Images:
CHRISTOPHER SMITH / Tulsa World
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