Our readers may remember them from our bestselling Coffeehouse Mystery Once Upon a Grind, a story that begins with a "fairy-tale" crime in Central Park.
To download my recipe now
as a free PDF, click here.
To download my recipe nowas a free PDF, click here.
To see the recipe in blog post form, scroll down or click here, and...
May you eat with chocolate chip joy!
~ Cleo Coyle
New York Times bestselling author of
The Coffeehouse Mysteries
May you eat with chocolate chip joy!
~ Cleo Coyle
New York Times bestselling author of
The Coffeehouse Mysteries
 |
A NOTE FROM CLEO...
The crispy edges and chewy centers of these
babies combined with their mini size make for a light yet blissfully satisfying snack, perfect when sharing afternoon coffee breaks or late-night secrets. The latter is why our amateur sleuth, coffeehouse manager Clare Cosi, served these to an after-hours visitor in Once Upon a Grind, a man with a mysterious business card and a shocking story of a cold-case, Cold War murder.
May you bake (and read!) with joy...
☕ Cleo Coyle's
Caramel and Sea Salt
Mini Chocolate Chip Cookies
The crispy edges and chewy centers of these
babies combined with their mini size make for a light yet blissfully satisfying snack, perfect when sharing afternoon coffee breaks or late-night secrets. The latter is why our amateur sleuth, coffeehouse manager Clare Cosi, served these to an after-hours visitor in Once Upon a Grind, a man with a mysterious business card and a shocking story of a cold-case, Cold War murder.
May you bake (and read!) with joy...
☕ Cleo Coyle's
Caramel and Sea Salt
Mini Chocolate Chip Cookies
Makes about 75 mini cookies
INGREDIENTS:
8 tablespoons (1 stick) unsalted butter
1/2 cup granulated white sugar
3/4 cup light brown sugar, packed
3 tablespoons brewed coffee or espresso (or milk)
1 large egg
2 teaspoons pure vanilla extract
1/2 teaspoon coarsely ground sea salt
1/2 teaspoon baking soda
1-1/4 cups all-purpose flour
1 cup mini semisweet chocolate chips (be sure to use
mini chips or you can chop standard chips into smaller pieces)
DIRECTIONS:
Step 1—Mix the dough. Melt the butter in a small saucepan. Do not brown or burn. Allow to cool a bit and transfer to a mixing bowl. Using an electric mixer, blend in the white and brown sugars, coffee, egg, vanilla, salt, and baking soda. Add the flour and blend again, but do not over-mix. The dough will be loose and sticky. Gently fold in the mini chips. (For the small cookie size to work, be sure to use mini chips or chop standard chips into bits.)
Step 2—Bake. Preheat the oven well to 375°F. Drop dough by half-teaspoons onto an ungreased cookie sheet (or line pan with parchment paper). Allow room between cookies for spreading. For these small cookies, only bake 6 to 6 and 1/2 minutes. Cookies should come out of the oven a little under-baked. Allow them to continue cooking and cooling on the hot baking sheet for 10 minutes before handling.
1/2 cup granulated white sugar
3/4 cup light brown sugar, packed
3 tablespoons brewed coffee or espresso (or milk)
1 large egg
2 teaspoons pure vanilla extract
1/2 teaspoon coarsely ground sea salt
1/2 teaspoon baking soda
1-1/4 cups all-purpose flour
1 cup mini semisweet chocolate chips (be sure to use
mini chips or you can chop standard chips into smaller pieces)
DIRECTIONS:
Step 1—Mix the dough. Melt the butter in a small saucepan. Do not brown or burn. Allow to cool a bit and transfer to a mixing bowl. Using an electric mixer, blend in the white and brown sugars, coffee, egg, vanilla, salt, and baking soda. Add the flour and blend again, but do not over-mix. The dough will be loose and sticky. Gently fold in the mini chips. (For the small cookie size to work, be sure to use mini chips or chop standard chips into bits.)
Step 2—Bake. Preheat the oven well to 375°F. Drop dough by half-teaspoons onto an ungreased cookie sheet (or line pan with parchment paper). Allow room between cookies for spreading. For these small cookies, only bake 6 to 6 and 1/2 minutes. Cookies should come out of the oven a little under-baked. Allow them to continue cooking and cooling on the hot baking sheet for 10 minutes before handling.
To download this recipe in a free PDF
that you can print, save, or share,
click here or on the image below.
Eat (and read) with joy!
~ Cleo Coyle
☕
Eat (and read) with joy!
~ Cleo Coyle