Chocolate Chip Creamer Cookies

These cookies are my latest favorite chocolate cookie recipe, no doubt! Even though my search of new chocolate cookie recipes will nevercease, 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.