Chocolate Chip Creamer Cookies

by Heather on April 18, 2012

These cookies are my latest favorite chocolate cookie recipe, no doubt! Even though my search of new chocolate cookie recipes will never cease, I have a strong feeling these will always remain near, or at the top. I adapted the recipe just slightly from Cooking Classy. It immediately caught my attention because I have a thing for adding random ingredients to cookie doughs, and this qualifies with coffee creamer and molasses.

If you don’t have coffee creamer at home, it is totally worth going out of your way to get some just for these cookies. Berkeley Bowl only had a massive container of the original powder, so I’ll just have to make quite a few more batches of these babies- lucky us! I loved them. They were chewy, with a sweet deep flavor that intensified throughout each bite. I used original flavor creamer, but Jaclyn also uses french vanilla, which I’m sure would be delish as well :) Seriously, SO good.

Chocolate Chip Creamer Cookies, makes about 22 cookies

1 1/2 cups all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chilled unsalted butter, diced into cubes
1 cup minus 2 tablespoons granulated sugar
1/2 tablespoon molasses
2 1/2 tablespoons original or french vanilla coffee creamer powder (NOT liquid or light)
1 large egg
1 teaspoon vanilla extract
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips

Heat oven to 375 degrees.  In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside.  In the bowl of an electric mixer, cream together chilled butter, sugar, molasses and coffee creamer powder until well blended and slightly fluffy, about 4 minutes.  Stir in egg and vanilla extract.  Slowly add in dry ingredients and mix until well incorporated (mixture will be very thick).  Mix in milk chocolate and semi-sweet chocolate chips.  Form dough into about 1 1/2 tablespoon balls, then drop onto Silpat or parchment lined cookie sheets.  Bake 10-12 minutes, until edges are very lightly golden.  Cool on cookie sheet several minutes before transferring to wire rack to cool.  Store in an airtight container.

{ 6 comments… read them below or add one }

Erica {let why lead} April 18, 2012 at 1:54 pm

Mmm! These do look good! I can tell they’re super chewy! Beautiful pictures too!

Amy's Cooking Adventures April 18, 2012 at 6:45 pm

These look amazing! Thanks for sharing!

Jacqueline April 20, 2012 at 2:55 pm

Your latest post taught me something new…I did not know that there were 2 Berkeley Bowl’s. We always have gone to the one off of Shattuck, but I see there is another one. We are going to have to try the other one for sure! Thanks! Your cookies look so yummy too. I think your quest for the best is very important for future generations :)

Chaya May 10, 2012 at 12:46 pm

These are great looking chocolate chip cookies. They are taller than usual. I do have creamer so I have to make these. Thanks for sharing these. If you have a moment, would you link this to Bake with Bizzy.
http://bizzybakesb.blogspot.com/2012/05/bake-with-bizzy-baked-ricotta-with.html

Chef Travis June 13, 2012 at 9:59 pm

Just finished making these, and I must say, these are some incredible cookies! I didn’t have any milk chocolate chips, so I substituted it with peanut butter chips, and it turned out great! So glad I found this, such a good recipe. Definitely gonna remember this one!! Thank you sooo much!

Angela Gunter July 26, 2013 at 10:05 am

I love you. My whole family loves you for this!

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