Wed. Feb 19th, 2020

Cafe Escapes Mocha Coffee And Wholegrain Chocolate Nick Refrigerator Cookies

I attempt to pair my desserts using the perfect beverage to go with the taste from the dessert. Today’s pairing is Cafe Escapes Mocha Coffee by Eco-friendly Mountain Coffee (designed for Keurig coffee machines) and wholegrain chocolate nick refrigerator cookies. Both of these flavor profiles match extremely well. The Cafe Escapes Mocha Coffee is actually much more of a hot cocoa along with some coffee flavor, unlike most mocha coffees which have a powerful coffee flavor having a hint of chocolate. This Mocha Coffee is the best match for that nutty and buttery flavor from the wholegrain cookies.

I call these tasty treats “refrigerator cookies” since i leave the dough within the refrigerator and merely bake as numerous cookies when i need in a with time. I Then consume the cookies while they’re still warm. You are able to bake them all at one time and serve them at 70 degrees, however the mixture of butter and whole grain products makes a drier cookie once cooled. You will get for this while on an oil that’s liquid at 70 degrees, for example essential olive oil, but you’ll be passing up on exceptional buttery taste. Plus warm cookies are insanely good.

Ingredients for five dozen wholegrain chocolate nick refrigerator cookies

1 1/4 cup of wholegrain wheat flour

1 cup of wholegrain oat flour

1 teaspoon of baking powder

1 teaspoon of sodium bicarbonate

1 teaspoon of ocean salt

1 cup of butter (2 sticks) at 70 degrees

1 cup of brown sugar

2 teaspoons of vanilla flavoring

1 teaspoon of hazelnut extract (the entire grains already give a nutty background flavor this can compliment that)

2 large eggs

2 glasses of choc chips (I love to use chocolates chips with this recipe, but any kind is going to do)


Combine the 2 wholegrain flours, sodium bicarbonate, baking powder and ocean salt inside a medium-sized mixing bowl. Whisk well to mix and aerate the components.

Beat the butter with whether stand mixer or perhaps a hands mixer. Add some sugar and beat until well creamed. Add some vanilla and hazelnuts extracts along and among the eggs. Beat well. Add some other egg and beat again. Add 1 / 2 of the flour mixture and beat until it simply all comes together. Repeat using the partner from the flour mixture. Add some choc chips and lightly stir to distribute. It’s important to not over-mix when the flour is added this can over-get the gluten present in wheat flour and create a tough cookie.

Use wax paper to roll the cookie dough into logs about 1 1/2 ” thick. Place these logs right into a resealable plastic bag and put that in to the refrigerator. Cut 3/4 inch slices of the cold dough and bake them on the parchment lined cookie sheet at 375 levels F until they turn gently golden round the edges this will take about 9 to 12 minutes. Turn the baking sheet around midway with the baking process in case your oven doesn’t bake evenly throughout. Allow the cookies awesome for just one minute, then serve while still very warm with a mug of freshly made Cafe Escapes Mocha Coffee.