Café Coffee Cookies

Baking twelve batches of Christmas goodie recipes is no small task, guys,

It’s a whole lot of butter, sugar, flour.

A.WHOLE.LOT.

Like, I don’t think you understand how much of those three things you’re going to end up using.

And spilling. And cleaning up.

Eventually stuff just starts blurring together; the sound of the mixer, the stray sprinkles that fall on the kitchen floor, the empty eggshells and used butter wrappers, the measuring cups and measuring spoons that you continually have to rinse out and dry between recipes, the sound of the oven buzzer going off telling you to take the next ‘batch’ out. You run out of counter space and end up having to get ‘creative’ to find spaces to let your bakes cool off and or set up. You go through countless rolls of paper towel, parchment paper and aluminum foil.

Also, your feet swell and ache from standing up for hours.

I pretty much turn into a mixing, measuring, baking Elf for this series.

But somehow, I still end up loving it.

Spoiler Alert, guys: as much as I love doing the series, I actually don’t end up keeping/eating most of the food I bake.

I mean, come on: it would just be a bad idea for me to keep 12 batches of baked goods in my house. I probably wouldn’t be able to fit out the door of my house if I did that. Plus, Christmas is the season of giving, right?

So, what I usually try and do is give away as much of the treats as possible to people I know; neighbors, family, friends. I send it to Christmas parties and potlucks. There’s a lady in my grandparents church who gets the bulk of them to pass out to kids in her neighborhood.

In short, when you do this much baking at a time, it’s just best for you to share the wealth…most of the time.

Except, that’s not exactly what happened with these. This time around, I didn’t want to “share the wealth”, I wanted to hoard it. So I did.

These cookies, I kept. All for myself. That’s how yummy they are.

It may have something to do with my being somewhat of a coffee addict, but I seriously loved these cookies. They’re soft, fudgy and rich. The combination of chocolate and coffee works SO well here. The flavor really is reminiscent of  your favorite latté at a coffee shop. Because I’m such a huge coffee fan, I did bump up the amount of instant coffee in my dough to 4 tbsp. However, because I know that not everyone is as fond of coffee as I am, I kept the printed recipe as I originally found it. (But if you love coffee as much as I do, I recommend bumping it up).

There’s only two more days left of our series, guys. Whoop whoop.

Day 1: Springerle Cookies

Day 2: Speculaas Cookies

Day 3: Gingerbread Caramel Crunch

Day 4: Cranberry Pumpkin Gingerbread

Day 5: Sticky Caramel Pecan Babka

Day 6: Speculoos Truffle Cookies

Day 7: Aniseed Cookies

Day 8: Magical, Memorable, Marvelous Cookies

Day 9: Butterscotch Gingerbread Cookies

Day 10: Café Coffee Cookies

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