Instant Death Cookie Recipe

Instant Coffee Cookies

With the hustle and bustle of summer, family reunions—and even the simple “just because,” National Chocolate Chip Cookie Day comes at the perfect time of year. It's an excuse to indulge in the art of baking (and eating) cookies.

Cookies arrived in the U.S. in the 17th century, even though the word arrived much later with the Dutch original form of “koekje,” meaning “little cake.” This was soon shortened to “cooky” or “cookie,” although cookies themselves seem to date back as far as 7th-century Persia. Since then, they’ve become a global phenomenon available in thousands of varieties, flavors and styles—and each will make your mouth water.

[Photo Credit: Jennifer Pallian via Unsplash]

Chocolate chip cookies happen to be an American favorite—(no shocker there!). In the U.S. alone, over 7 billion chocolate chip cookies are eaten every year. So it's no surprise why this cookie is worthy of its own holiday.

To celebrate, we're baking what we call Instant Death Cookies with our very own Death Wish Dark Roast Instant Coffee. This recipe makes 30 cookies, but we haven’t decided if we are sharing or not.  

Instant Death Coffee Cookie Recipe

Who says making homemade cookies needs to be a grueling process? Nobody's got time for that! Sink your teeth into these goodies in under 30 minutes.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 teaspoons Death Wish Dark Roast Instant Coffee
• 1 1/2 teaspoons warm water
• 3/4 cups granulated sugar
• 3/4 cup packed brown sugar
• 1 stick unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1-2 cups chocolate chips
• Extras: 1/4 chopped walnuts

Directions:

1. Preheat oven to 350 F. Grease cookie sheets.
2. In a medium bowl, mix together butter, sugar and Death Wish Dark Roast Instant Coffee until it's a creamy texture.
3. Beat in the eggs, flour, vanilla, chocolate chips and chopped walnuts, if using. Mix until well blended. Spoon cookie dough onto cookie sheets.
4. Bake for 12 to 15 minutes in the preheated oven or until edges are golden. Let cool on wire racks.

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