I think every baker looks for the perfect chocolate chip cookie recipe like it’s their Moby Dick. It’s sometimes so elusive that you keep making them over and over again to make sure you haven’t neglected a stray recipe. Truth be told, I don’t always think that I have “the one” and instead have one for different moods. Sometimes I’m craving a Levain-style cookie that’s chunky and thicc with two c’s. Other times, I just want to throw in the towel and buy Chips Ahoy Thins because they’re so good. When I was coming up with the recipes for this #PASALUBONG box, I knew that a chocolate chip cookie was a must but I wanted to give it a little twist.
As a kid, I would devour Kopiko coffee candies like a caffeine-deprived monster. For someone who doesn’t like coffee that much (except for Philz Coffee’s Mint Mojito because I could chug those all day), these Indonesian hard candies were irresistible. They had the perfect amount of sweetness and not too bitter. I wanted the flavor of Kopiko in a chocolate chip cookie without straight up smashing the candies into the batter.
I was able to find instant Kopiko coffee sachets from Sarap Now’s website and so I got to work infusing it into a chocolate chip cookie recipe. Similar to how I steeped Thai tea leaves in the White Rabbit Cream Cheese Swirl Thai Tea Blondies recipe, adding the mix straight up to the melted and browned butter works wonders. You get the delicious smell of Kopiko wafting in your kitchen when you’re combining all the ingredients.
As for the chocolate chip cookie recipe, these cookies are chewy and have crisp edges. If you prefer cookies that are on the thinner side, I figured out that a modified version of Sarah Kieffer’s panbanging method allows for the cookies to be less puffy and more thin & chewy. While I never have the space in the freezer to truly achieve the wrinkles of that recipe (though one day I will definitely try it eventually), dropping the baking tray on the oven’s wire rack in the middle of baking really does wonders for altering the thickness of the cookies.
There’s something about the ratio of chew to crispiness that I love with these Kopiko chocolate chip cookies. Not to mention, it tastes like a nice warm cup of mocha. Coffee and chocolate go hand in hand, and Kopiko chocolate chip cookies takes it to another level.
Kopiko Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup salted butter, melted, browned and cooled
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 sachets Kopiko instant coffee powder
- 1 tablespoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ¼ cups dark chocolate chips
- Maldon sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F and line 3 baking sheets with silicone mats.
- In a small bowl, sift together flour, baking soda and salt. Set aside.
- In a bowl of an electric mixer with the paddle attachment, beat the melted butter, both sugars, coffee granules, and vanilla. Beat for about 2 minutes until the sugars are incorporated into the butter.
- Add the egg and yolk, then continue to beat until light and fluffy.
- Stir in the dry ingredients at low speed. Mix briefly until just combined and some streaks of flour remain. Using a spatula, stir in the chocolate chips just until distributed.
- Portion out the dough into 2-tablespoon balls onto the baking sheets. Make sure to allot at least 2 inches of space between each cookie to give them room to spread.
- Lightly sprinkle each cookie with sea salt. Bake for 7 minutes. Lift the side of the baking sheet and allow to drop from a height of 4 inches back onto the oven’s wire rack. Bake for 3-5 more minutes and then repeat the dropping process. Take baking sheet out of the oven.
- Let cookies cool on the baking sheet for at least 5 minutes or until set enough to move, then allow to cool completely on a wire rack. Repeat with remainder of cookie dough.
