Sometimes you need a serious cookie.
Chocolate chip cookies are a classic—and I often default to them—but every so often it’s worth trying something different. A little change can surprise you, and these cookies did just that for me.
These cookies bring together ingredients I don’t always use together, but when combined they become something remarkable. I think I found a new favorite.
Key flavors: coffee, cacao nibs, rolled oats, dried cherries, pecans, teff flour, and dark chocolate (optional pink metallic dust for fun).
It’s a longer ingredient list than a standard cookie, but each element complements the others. Tart cherries and dark chocolate are an obvious pairing I love, and the espresso powder lifts those flavors higher. Teff flour adds a subtle nuttiness that plays well with the coffee notes, and pecans deepen that nuttiness even further.
I loved everything about these cookies. If you don’t have teff flour, you can substitute all-purpose flour and still get an excellent result—though teff does add a distinctive, delicate texture and flavor.
Try something different this week. Make these cookies and let me know how they turn out!
xo
Christina.
Dark Chocolate Cherry Coffee Oat Cookies
Christina Marsigliese
10
10
40
18 cookies
Ingredients
- ½ cup 113g unsalted butter, at room temperature
- ½ cup 110g packed brown sugar
- ¼ cup 50g granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ½ cup 71g all-purpose flour
- ½ cup 60g teff flour (or equal amount all-purpose flour)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon espresso powder
- ¾ cups 75g large flake rolled oats
- ¼ cup 25g cacao nibs optional
- ½ cup 60g chopped pecans
- ½ cup 70g dried tart cherries, chopped
- ½ cup 85g dark chocolate chunks
Instructions
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In a large bowl, beat the butter with the brown and granulated sugars using a wide spatula until light and slightly fluffy. Add the egg and mix until combined, then stir in the vanilla.
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In a separate bowl, whisk together the all-purpose and teff flours, baking soda, salt, and espresso powder. Add the dry mixture to the butter mixture and stir until just combined. Fold in the rolled oats, cacao nibs (if using), pecans, chopped dried cherries, and dark chocolate chunks. Cover and refrigerate the dough for 30–40 minutes.
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Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Scoop about 2 tablespoons of dough per cookie onto the prepared sheets, spacing them roughly 2 inches apart. Flatten slightly and bake for 10–12 minutes, or until the edges are golden brown. Let the trays rest on a wire rack for 3 minutes, then transfer cookies to the rack to finish cooling.