Recipe: Dawn and Dusk Cookie- The Chocolate Chip Cookie Reimagined

Author: Sydney Smith

Photographer: Lia Kim

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Over the years, I have tried dozens of chocolate chip cookies, but I could never understand the hype around them. Often, I found the chocolate too sweet or the texture of  cookie too crunchy. After watching Ina Garten, the goddess herself, put instant coffee in her chocolate cake, I figured I would try putting instant coffee in my chocolate chip cookie. Additionally, I tried a mixture of dark chocolate chip chunks with semi-sweet chocolate chips to balance the sweetness. Instantly, this recipe has become my go-to, as these cookies are reminiscent of warm morning coffee and late night dark chocolate cravings.


Servings: 15-20 cookies

Prep time: 30 minutes

Bake time: 12-15 minutes


Ingredients:

  • 1 large egg, at room temperature

  • 1 egg yolk, at room temperature

  • 1 tsp vanilla extract

  • 1 ¼ tsp instant coffee

  • ¾ cups salted butter

  • 2 cups all purpose flour

  • 1 cup packed dark brown sugar

  • ½ cup white sugar

  • 1 tsp baking soda

  • 1 cup dark chocolate chunks

  • 1 cup semi-sweet mini chocolate chips

  • 1 egg yolk (room temperature)

  • 1 tsp vanilla extract

  • 1 ¼ tsp instant coffee

  • ¾ cups salted butter

  • 2 cups all purpose flour

  • 1 cup packed dark brown sugar

  • ½ cup white sugar

  • 1 tsp baking soda

  • 1 cup dark chocolate chunks

  • 1 cup semi-sweet mini chocolate chips

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Ingredients:

  1. In a small saucepan, heat the butter until just melted.

  2. In a large bowl, cream the melted butter, brown sugar, and white sugar together until smooth.

  3. Add the egg and then the egg yolk, one at a time, to the butter mixture, mixing until combined after each addition. Then stir in the vanilla.

  4. In a separate bowl, combine flour, baking soda, and instant coffee.

  5. In three parts, alternate combining the chocolate and flour mixtures into the egg-butter mixture. Mix only until just combined after each addition.

  6. Cover the bowl with plastic wrap and place in the freezer for 20 minutes.

  7. Preheat the oven to 325 degrees, and form ¼ cup dough balls.

  8. Place the balls of dough on a parchment-lined baking sheet, and bake for 12-15 minutes or until the edges of the cookies turn light brown.

Melanie WangComment