Instant Coffee Chocolate Chip Cookie

 Is your mouth watering yet? 

We've taken the infamous chocolate chip cookie recipe from our cafe, The Parsonage, and added Instant Coffee to the dough. Good luck not eating these for breakfast.

Hot Tip: If you are a late night snacker, try using our decaf Instant instead of the regular.

Ingredients:

- Butter, soft: 1 cup

- White Sugar: 1 cup

- Brown Sugar: 1 cup

- Vanilla: 1 Tbsp

- Eggs: 2

- 2-3 pouches Instant Coffee , optional Decaf 

- Milk: 2 Tbsp (or 1/8 cup)

- Flour: 2 cups

- Baking Soda: 1 tsp

- Baking Powder: 1 tsp

- Rolled Oats: 1.5 cups

- Chocolate Chips: 120 oz (0.75 lbs)

Instructions:

1. Preheat oven to 250F
2. Warm your milk just slightly and add Instant Coffee. Stir well and let cool. 
3. Cream together butter and sugars until light and fluffy. MIX VERY VERY WELL!
4. Add vanilla and eggs and beat until well combined
5. Add coffee/milk mixture to the bowl.
6. In a separate bowl, mix dry ingredients together and add to the butter/sugar mixture; combine well.
7. Add in rolled oats and chocolate chips.
8. Portion into dough balls about the size of golf balls and refrigerate until needed. Makes about 18-21 cookies
9. Bake at 250°F for 30-32 minutes. Let cool completely before eating. This is the hardest part but so worth it.

If you're so proud of these and decide to share them on socials, make sure to tag us so we can enjoy your incredible baking, too: @fernwoodcoffee