Check the tower of coffee chocolate crispers in the first photo. Now, check the cookies in the second picture. This arrangement was not intentional. As I added more cookies to the tower, it toppled. Now, what’s significant about this is that not one cookie cracked, crumbled and broke!
Chewy crispers~~you get both of those palate pleasures when taking a bite, and you don’t have to fret that the cookie will shatter. This creation just happened, not sure why since I have no science of pastries, but I’m sure my good friend Jenni at Pastry Chef Online can give me the low down~~she’s like my go-to Alton Brown!
- Preheat oven to 325
- ½ cup room temperature Crisco
- ½ cup softened butter
- 2 cups sugar
- 2 beaten eggs
- 1 tbl vanilla
- ¼ tsp sea salt
- 1 tsp baking soda
- ½ cup cocoa
- 2 tbl finely ground dark coffee (I used ‘Sweet Treats’ from Coffee on the Porch—Camden, Maine.)
- ½ cup chopped finely/ground 70% chocolate (I put mine in a food processor and pulsed.)
- 1 1/3 cups self-rising flour
- In a large mixing bowl, cream together the Crisco, butter and sugar with a hand mixer until blonde and somewhat fluffy.
- Add in the eggs, vanilla, salt and baking soda and mix another 2-3 minutes.
- Mix the cocoa, ground coffee and ground chocolate together and blend. Add into the batter and mix well. Sift in about half of the flour at a time and work into the batter.
- Put batter in a refrigerator about an hour to chill.
- Using a small scoop, dollop onto a parchment paper lined cookie sheet. Leave about 3” between cookies because they will spread wide and flat when cooking.
- Bake in a preheated 325 oven about 9-11 minutes. (Note: Cookies will still kinda look soft in the middle...that's o.k....they'll continue 'cooking' as they're cooling.)
- Remove and let cool.