prep time: 10 minutes
baking time: 8-12 minutes a batch.
cleanup time: 5 minutes.
time spent procrastibaking: 30 minutes.
bon voyage, procrastibakers. i feel like i’ve been procrastinating packing a lot this summer, and i have– i’ve been running back and forth to new york since may, to visit friends and family. i don’t have that opportunity when school’s in full swing, so i’ve tried to squeeze in as much new york as possible while i have the chance, and this weekend’s kind of the last hurrah before grad school: year two commences.
last time i went home, i came equipped with linzer cookies, maple butter cookies– all sorts of goodies, and i would hate to come home empty handed tonight. but i’ll have to make something delicious that’ll sustain me for a 4 hour bus ride (yep, that’s before we add in rush hour traffic– who decides to leave at 6pm?!). so today we’re making coffee cocoa cookies– the caffeine of coffee; the chocolate of, well, hot chocolate; the flavors aren’t intense, but they definitely compliment the soft, sugary, buttery deliciousness of your new favorite bite-sized snack. let’s get started!
- 2 mixing bowls
- cookie sheet
- 1 cup self-rising flour
- 1 cup hot cocoa mix (about 5 packets– mine has mini marshmallows!)
- a pinch of coarse salt
- 1/4 cup granulated sugar
- 6 tablespoons butter (almost a stick) softened
- 1 large egg
- 1/2 tablespoon vanilla (if you want– not necessary)
- 1/4 cup coffee
- chocolate chips (if you have em!)
step one. preheat your oven to 375, and grease your cookie sheet with either butter or some non-stick spray.
step two. in your mixing bowl, cream your butter and sugar. once it’s a smooth mix, add your egg and beat in completely. finally, add the coffee to the mix. if you’re using vanilla, add that here too.
step three. in a separate bowl, fold your flour, salt, and hot cocoa mix together. if you’re using chocolate chips, add them to the dry mix. once it’s evenly mixed, pour the egg/butter/sugar/coffee mix into the dry ingredients, and stir until the batter is smooth and consistent.
step four. using a teaspoon, scoop a little batter onto the baking sheet, evenly spaced. put the sheet in the oven and bake for 8-12 minutes, or until the cookies are set and the bottoms start to crisp up.
the batter should make enough for 18-25 cookies depending on how big you go, but you can easily double the recipe if you need more. 🙂 if you’re buying some hot chocolate for this recipe, go for the mini marshmallow version– it adds that little something extra!