This week, I’m slightly back into “school mode” as I do my first pharmacy rotation as a P3 (third year of pharmacy school) student. I don’t know what it is about having to do school work, but it sends me into these “read all the books, watch all the TV shows” kind of moods. I watched the most recent episode of Game of Thrones – one I was really not looking forward to seeing after reading it, and if you saw it or read it, I’m sure you understand why. It was a lot worse seeing it, I thought (feel free to share your thoughts/feelings in the comments, but no spoilers, please!). But then I needed more A Song of Ice and Fire, and I debated rereading them. But then I discovered The Tales of Dunk and Egg that are also set in Westeros, just 89 years before A Song of Ice and Fire, with a few legendary names that are mentioned through the original series. They’re novellas, so they’re just focused around one story for each, and I quickly breezed through them.. and now I want more. So maybe I’ll have to reread the original series. In the meantime, I’ve been trying to get Alex to watch as many episodes of Revolution in a night as I possibly can, since we totally missed the second half of the first season. Is anybody else watching that show still? I’m liking the second half much better than I was liking the previous episodes.
With this crazy mood, it’s a good thing that I sent the rest of these cookies into work with Alex on Monday after having some leftovers from his graduation party. I probably would’ve eaten all of them while reading or stressing over the drug information paper I had to write today. And these ones weren’t quite as healthy as I usually make them, so binge eating cookies would not really be a good thing (not that it ever is, anyway, healthy or not).
When I asked Alex what he wanted cookie-wise for his party, he said mocha. Typical. I made him some sort of chocolate chip cookie flavored with coffee in the past, I think, that he really liked, so I figured I’d go for that again. I added some corn starch to the dough to make them extra soft, as well as a hefty dose of espresso powder. Mocha chip. I made them half whole wheat instead of going all the way whole wheat (unbleached all purpose, though, always) so that I wouldn’t scare Alex’s family away, but I at least used unrefined cane and coconut sugars instead of processed white and brown sugars.
Either way, healthy or not, I’m going to have myself a few cookies. Moderation is key, yeah? I’ll admit, once we came back to our apartment after Alex’s party for a few card games with his friends (and some drinks), I definitely tipsily ate a few extras. That’s just real life, right there.
These cookies are soft and chewy, with a hint of coffee that adds a toffee-like taste to the cookie (in my opinion). I let the flavors develop for a few days in the fridge after I made the dough, which I definitely recommend, but it’s totally up to you! And I promise I won’t tell you if eat a few too many – they’re worth it! 🙂
Do you have any good series-style book recommendations? I need another series to fall in love with for the summer. I’d appreciate any recommendations!!
- 1/2 cup (1 stick) butter, softened
- 1/2 cup unrefined cane sugar (or white sugar)
- 1/2 cup coconut sugar (or brown sugar)
- 1 egg
- 1 tsp vanilla
- 1 Tbsp instant espresso powder
- 3/4 cup white whole wheat flour
- 3/4 cup unbleached all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 heaping cup semi or bittersweet chocolate chips
In a small bowl, stir together the flours, cornstarch, baking soda, and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars together, until light and fluffy. Add the egg, vanilla, and instant espresso powder, and stir until combined. Slowly stir in the flour mixture, stirring until fully incorporated. Fold in the chocolate chips.
Once the dough is made, transfer to a gallon sized ziploc bag, and place in the fridge for 1-2 days to allow the flavors to develop (you can also skip this step completely).
Once the dough has chilled, pull out of the fridge, preheat the oven to 350ºF, and line 2 baking sheets with parchment paper (or silicone baking mat).
Using a cookie scoop, scoop out the dough, and place on the cookie sheet (about 12 cookies per sheet). Flatten slightly with the palm of your hand. Bake at 350ºF for 8-12 minutes, until slightly golden. Allow to cool for about 10 minutes before removing to a wire rack to cool. Store in an airtight container.