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Intense Dark Crackle CookiesIntense Dark Crackle Cookies

Intense Dark Coffee Crackle Cookies


By: Sarah New Milford, CT 2014 Recipe Contest Submission

“These cookies have a deliciously intense coffee-chocolate flavor. A moist cookie with a subtle hint of crunch from Door County Coffee Intense Dark plus the unique "crackle" texture make them extra special. The perfect sweet treat or anytime pick-me-up for coffee lovers!”

This is a user-submitted recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients:

Featured ingredient: Intense Dark Coffee 10 oz. Bag Ground

  • 1/3 C. ground Door County Coffee Intense Dark
  • 1 1/2 C. all-purpose flour
  • 1/2 C. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 C. unsalted butter softened at room temperature
  • 1/2 C. nonfat plain Greek yogurt
  • 1/2 C. granulated sugar
  • 1/2 C. packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 C. semi-sweet chocolate chips
  • 60 white chocolate chips

Instructions:

  1. Preheat oven to 350 degrees.
  2. Line 2 large cookie sheets with parchment paper.
  3. Combine coffee, flour, cocoa powder, baking soda and salt in medium bowl; stir until combined.
  4. Place butter, yogurt and sugars in large bowl. Beat with electric mixer at medium speed until creamy.
  5. Add eggs and vanilla; beat until combined.
  6. Gradually add flour mixture to butter mixture; beat on low-medium speed until combined.
  7. Stir in semi-sweet chocolate chips.
  8. Cover bowl and refrigerate for 30 minutes.
  9. To make each cookie, roll 2 tablespoons dough into a ball and place 2-inches apart on prepared cookie sheets.
  10. Press 3 white chocolate chips into the center of each cookie.
  11. Bake one cookie sheet at a time on middle oven rack for 11-14 minutes or until cookies have a cracked texture and appear mostly done.
  12. Cool cookies on wire rack.
  13. Serve slightly warm or at room temperature.
Yield: 20 cookies



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