I tried a few new things around the time I made my Butterscotch Blondie Coffee Cookie Squares. Trying to make a darker and chewier cookie, I used only brown sugar and switched the vanilla extract with dark molasses. The first batch must have turned out good because people made them disappear. With their rich color and distinct flavour it only made sense to call them Brunetties.
Ingredients
- 12 Tablespoons (180 ml) Unsalted Butter, softened
- 1½ cup (360 ml) Brown Sugar
- 2 Large Eggs
- 5 Tablespoons (75 ml) Strong Coffee or Espresso
- 2 teaspoons (10 ml) Pure Vanilla Extract
- 2 Tablespoons (30 ml) Dark Molasses
- 1½ teaspoons (7.5 ml) Baking Powder
- 2 1/3 cups (650 ml) All-Purpose Flour
- 2 cups (480 ml) Semi-Sweet Chocolate Chips
How to Make It
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Mixing
- In a mixing bowl, cream butter and then combine the sugar. It may be necessary to stop mixing and scrape the bottom of the bowl so that butter and sugar are mixed uniformly.
- Beat in eggs, coffee or espresso, and vanilla extract. Follow with the measure of baking powder.
- While mixing, add one cup of flour at a time. Avoid over-mixing the flour; if necessary, stop mixing between making measurements and adding flour.
- Add the chocolate chips as the last of the flour becomes completely blended. Baking
- Heat oven to 325° F/165° C/Gas Mark 3.
- Using cooking spray or lining with parchment paper, prepare a 9 x 13 inch baking pan. Transfer the dough from mixing the bowl to the center of your pan and spread evenly.
- Place pan in the middle of the oven and bake for 45 minutes.
- When a knife blade or toothpick comes out clean, remove pan from oven and set on a cooling rack.
- Once completely cooled, cut into 32 even pieces. This may be done in the pan. Alternatively, the entire non-cut baked good can be removed from the pan and cut on a cutting board. Store in a tightly sealed container.
