I need to do some virtual decluttering on my pinterest boards. I go through periods of wanting to either delete all the pins on my boards and start over or make them all so they’re not a constant reminder of the baking I intended to do at one point and still haven’t done. Some of the pins are so old and still unmade that the original link that the pin goes back to is no longer active or has moved and I’ve lost the recipe.
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup cocoa
1/2 Tablespoon instant coffee (original recipe calls for espresso powder)
1 Tablespoon Kahlua
1 cup unsalted butter, room temperature
1 cup packed brown sugar
1/2 granulated sugar
1 teaspoon vanilla
1-2 cups chocolate chips
- In a bowl, whisk together the flour, baking soda, cinnamon, salt and cocoa; set aside.
- In a small bowl or measuring cup, add the instant coffee and Kahlua; stir to combine. Allow to sit and let the coffee granules dissolve.
- In a bowl of a stand mixer with a paddle attachment, cream together the butter and both sugars until light and fluffy. Scrape down the sides and add the eggs, one at a time, beating until just incorporated. Add the vanilla and beat until just combined. With mixer on low, slowly add in the dry ingredients until just combined. Remove from stand mixer and fold in chocolate chips.
- Portion into golf-ball-size dough balls and freeze for several hours or overnight. When ready to bake, preheat oven to 375 degrees F. Bake 8-10 minutes, or until slightly browned on the edges. Remove and allow to cool for 5 minutes. Finish cooling completely on a wire rack.