Recipe: "Instant Death" Coffee Cookies

By Megan Dority — / Lifestyle

With the hustle and bustle of summer, family reunions, and even the simple “just because,” National Chocolate Chip Cookie Day comes at the perfect time of year. It's an excuse to indulge in the art of baking (and eating) cookies.

Cookies arrived in the U.S. in the 17th century, even though the word arrived much later with the Dutch original form of “koekje,” meaning “little cake.” This was soon shortened to “cooky” or “cookie,” although cookies themselves seem to date back as far as 7th-century Persia. Since then, they’ve become a global phenomenon available in thousands of varieties, flavors, and styles—and each will make your mouth water.

A bowl of chocolate chip cookies made with instant coffee.

Chocolate chip cookies—just so happen to be an American favorite. In the U.S. alone, over 7 billion chocolate chip cookies are eaten every year. So, it's no surprise why this cookie is worthy of its own holiday every August 4.

To celebrate, we're baking what we call “Instant Death Cookies” using Death Wish Instant Coffee. This recipe makes 30 cookies, but we haven’t decided if we are sharing or not. This recipe is inspired by Simply LaKita

Full Recipe: Instant Death Coffee Cookies

Who says making homemade cookies needs to be a grueling process? Nobody's got time for that! Sink your teeth into these goodies in under 30 minutes.

Ingredients:

  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 teaspoons Death Wish Instant Coffee
  • 1 1/2 teaspoons warm water
  • 1/2 cup plus 2 tablespoons sugar
  • 5 tablespoons unsalted butter, melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chocolate chips
  • 1/4 chopped walnuts (optional)

Directions:

  1. Preheat oven to 350 degrees. Grease cookie sheets.
  2. In a medium bowl, mix together butter, sugar, and Death Wish Instant Coffee until it's a creamy texture
  3. Beat in the egg, flour, vanilla, chocolate chips, and chopped walnuts. Mix until well blended. Drop by teaspoonfuls onto cookie sheets.
  4. Bake for 10 to 12 minutes in the preheated oven, or until edges are golden. Let cool on wire racks.

Yields: 12 servings

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