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!
coffee chocolate crispers
Yield: About 4 dozen
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.
Your sharing is GOLDEN! Thank you!
Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally