Reviewed: Aug. 9, 2011

Amazing recipe even for non-coffee drinkers. You might want to reduce the number of chocolate chips though to half though.

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Reviewer:

Adrienne_Raine

Home Town: Tampa, Florida, USA

Living In: Valrico, Florida, USA

Reviewed: Jul. 31, 2011

Wow! Tasting the batter I was worried the coffee taste would be too strong, but once the choco chips were added and I baked them, they were perfect!

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Reviewer:

steamincuppaliz

Cooking Level: Expert

Reviewed: Jul. 19, 2011

I'm finally reviewing these, after a few years of making them for gatherings. I always get requests for the recipe- delicious. thankyou.

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Reviewer:

DJSMITH

Reviewed: May 7, 2011

Great recipe, I substituted chocolate raspberry coffee but added 1/4 cup instead of the recipe requirements. I also used butterscotch chips and it turned out great! I made sure to keep the dough in the fridge for an hour before or half hour in freezer. The cookies may not seem done after about 8-9 minutes but if you give them time to sit they are perfect. I put mine in the freezer right out of the over to help the process. I have never made cookies with coffee but this was a great idea and it has become a new trademark ingredient that I will be sure to add to cookies in the future! Thanks for the recipe!!

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Reviewer:

ashleykale

Reviewed: May 2, 2011

We liked these cookies, they were a nice change from regular chocolate chip cookies. The first time I made them, I only had a cheap brand of coffee and I didn't think they had a very strong coffee flavor. The next time I made them, I made sure I had a good brand of coffee in and they were so much better. My advice would be to spend the extra on a good coffee - it really is worth it. The cookies themselves had a nice texture and this recipe is definitely one I will use often.

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Reviewer:

ginny005

Cooking Level: Intermediate

Living In: Mountain Home, Arkansas, USA

Reviewed: Apr. 3, 2011

Super yummy! for a little umph, I used a few drops of Frangelico liquer... :-)

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Reviewer:

kimberlycookin

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Rainier, Washington, USA

Reviewed: Mar. 1, 2011

These cookies never last long. Baked a whole batch and they disapear before you know it. I made these for our christmas cookie exchange last year. You can't stop with just one. Simply irresistible...

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Reviewer:

Ann R.

Reviewed: Feb. 3, 2011

Wow! I know what I am doing next time...using chopped piece of Heath or Score bar instead of the chocolate chips. Or maybe some of both. What a great idea!

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Reviewer:

Writer2B

Cooking Level: Expert

Reviewed: Dec. 23, 2010

Delicious Cookies!! I followed the recipe almost exactly except for using walnuts instead of almonds and chopped dark chocolate in place of the chocolate chips. These are very rich and yummy cookies. My 13yr old loved them, the younger kids not so much:). The only problem I had was that this made a very thick dough and the cookies were not spreading at all while baking. I pressed them down a little during baking and they came out fine. Next time I will just flatten the dough out a bit before baking...because there WILL be a next time-YUMMO!

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Reviewer:

Skye

Cooking Level: Intermediate

Reviewed: Nov. 13, 2010

I modified this quite a bit. Used 1/4 c. of cocoa, a few Tblsp of milk, added some cinnamon. Used walnuts instead of almonds. 1/2 brown sugar + 1/2 c. white, 2 Tbsp of instant espresso mixed w/2 rsp of hot water, 1 1/4 c. flour + 1 egg... Then, for fun, rolled the balls of dough in powdered sugar. Oh my...these were yummy!

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