Hello my friends! I hope you all had a yummy Thanksgiving. We were lazy, lazy, lazy. It was great.
On Wednesday night The Professor went on one of his late-70’s-early-80’s-benders and made us all watch The Warriors, which is about the least child-friendly movie one could share with their 6 and 2-year-old. There’s some fighting scenes and slightly frightening costumes…..aaaaaaaand some language. At one point I went into the bedroom to get a blanket and this is what I heard coming from the living room.
“Oh, shit!” Coming from the movie.
“He said, Oh shit! Papa.” Coming from Hiro.
“Shhhhhh. No he didn’t. He didn’t say that. Shhhhhhhh.” Coming from The Professor.
The rest of the weekend was spent doing laundry, eating leftovers, and trying to keep the kids from destroying the house and/or each other—all joy and no fun. It is Monday though. Everyone is in their respective places and we can start the serious business of talking about Christmas cookies.
Every Monday in December I will be setting you up with a fantastic edible gift. Something that is easily packable, ships well, and makes the perfect gift for people who have everything, need nothing, but you still want to send something anyway.
Today we’ve got my new favorite chocolate chip cookie. It is hard to improve on something so perfect, but this version with ground coffee, warm cinnamon and huge chunks of bittersweet chocolate just might do it. They are made with extra virgin coconut oil (so, dairy free) and will keep sealed in an airtight container for up to a week, making them a natural for the cookie tin.
Christmas is here, let’s embrace it with cookies.
Mega Mexican Chocolate Chip Cookies
Mega Mexican Chocolate Chip cookies with huge chunks of dark chocolate, cinnamon, coffee, and vanilla. Baked extra-big for serious cookie-lovers.
- Yield: 30 Cookies 1x
- 2 cups white whole wheat flour
- 1 tablespoon finely ground coffee
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup extra virgin coconut oil
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 12 ounces chopped bittersweet chocolate (about 2 cups)
- Heat oven to 375°F and cover two baking sheets with parchment paper.
- Combine flour, coffee, baking soda, cinnamon, and salt in a medium bowl. Whisk to break up any lumps.
- In the bowl of a stand mixer fitted with the paddle attachment, combine coconut oil and both sugars. Beat on low until combined then increase speed to medium and beat until light and fluffy, about 3-4 minutes.
- Add eggs, one at a time, beating until incorporated, then add vanilla. Add flour mixture and beat on low until combined. Add chocolate and mix just until incorporated.
- Scoop dough into 1/4 cup-sized scoops and place at least 2-inches apart on the prepared baking sheets. Bake for 12 minutes or until firm on the edges, but still soft in the middle. Let sit on baking sheet for a couple of minutes, then transfer to a wire rack.
- Let cool completely, then transfer to an airtight container and keep at room temperature for up to 5 days.