These Cookies Made Me Turn On the Oven

My husband and I have a little tug-of-war about cooking in the summer.  He doesn't like any cooking heat in the house at all.  I do my best, but honestly, we have to eat something besides cold cereal (which I do not consider a meal).

After I tasted these cookies from a friend, I tried to resist the urge to turn on the oven and make them.  I could not resist.  They are fantastic  - definitely in my top-5 cookie recipe roster.  The killer ingredient here is ground coffee - not instant coffee, not espresso powder, but ground coffee.  If you like the crunch and power of chocolate-covered espresso beans (I do), you will love these cookies.  The texture is firm yet chewy, with flecks of strong coffee, and a complex flavor.  If you've read this blog for any length of time, you know I don't rave about food.  Consider this paragraph my rave!  I suggest you blast your cool comfort with some oven heat and make them.

Those are cocoa powder lumps - I stirred it in by hand - my mistake.

Mocha Drops

Cream together in a mixing bowl:
1/2 c. softened butter
3/4 c. dark brown sugar
1/2 c. white sugar
1 egg

Add and beat until combined:
1/4 c. sour cream or plain yogurt
1 tsp. vanilla
3/4 c. cocoa powder

In a separate bowl, stir together with a whisk until fluffy and combined:
1 3/4 c. flour (I used 3/4 c. whole wheat pastry flour as the 3/4 c.)
4 tsp. ground coffee - not instant - I used decaf
1 tsp. baking soda
1/4 tsp. salt

Stir dry ingredients into butter mixture until combined.  Drop in 1" lumps (I use an eating teaspoon) onto parchment-lined cookie sheets.  Bake at 350 for 10-12 minutes until edges are set and middles are still soft.  Allow to sit on hot cookie sheets for 1-2 minutes to firm up to remove to cool on wire racks.  Makes 3-4 dozen.