Before Spain I hadn’t really been interested in coffee — within a week of living there, I had at least one café con leche a day.
Café con leche is strong coffee with scalded milk in approximately a 1 to 1 ratio. (Sugar or sweetener is added according to taste.) It’s smooth. It’s creamy. It’s rich. And the flavor is divine! In Spain, this delicious coffee drink is typically served in a small mug, much like you’d expect an espresso to come in.
My Cafe´Con Leche Chocolate Chunk Cookies are essentially this favorite coffee drink of mine, with the addition of chocolate — all blended into a few delectable bites!
Café Con Leche Chocolate Chunk Cookies
- 1/4 cup heavy cream
- 2 tablespoons finely ground coffee beans I like French or Italian Roast
- 1 cup 2 sticks unsalted, softened butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 egg
- 2-1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 cups roughly chopped milk chocolate bars I like chopping Hershey's milk chocolate kisses
- Line a baking sheet with parchment paper and set it aside.
- Add the cream and coffee grounds to a small saucepan and place it over low heat. Cook just until it starts to bubble along the edges, about 3 minutes. Remove the pan from the stove and let it sit until it's room temperature. (You can pour it into a glass bowl to speed up the cooling process.) It's important to let it cool so it doesn't melt the butter when you make the batter, and so the coffee flavor infuses into the cream.
- In a large mixing bowl, blend the sugars with the butter, vanilla and salt, until smooth. Then stir in the cooled coffee mixture, followed by the egg. Mix until the egg is fully incorporated. Slowly stir in the flour with the baking soda and stop mixing as soon as it's blended. Do not over mix! Then fold in the chocolate chunks.
- Use a 1-1/2-inch ice-cream scoop, a teaspoon, or your hands to shape balls of dough, placing them on the parchment-lined baking sheet as you go. They can be almost touching and you will fill the sheet completely. Cover the sheet tightly with plastic wrap and place it in the refrigerator overnight.
- When you're ready to bake the next day, preheat the oven to 350 F, and line another baking sheet with parchment paper. Place about 15 balls of dough on the sheet and bake for approximately 10 to 12 minutes. They should still look slightly doughy when they're removed from the oven, and that's perfect! Place them on a cooling rack after a minute or so. Then let them sit for about 10 minutes before eating.
Recipe NotesI love how these cookies bake the day after being refrigerated -- but if you're pressed for time, I promise you, they'll still be delicious if you bake the batter straight away.
Please do not use instant coffee! The final flavor and texture of the cookies won't be the same if you do!
These cookies top off any meal off perfectly, and would be a lovely addition to a dessert party!
Oh, and in case you hadn't sorted it out, Café con Leche translates to coffee with milk!