How to Make Fabulous Desserts Using Starbucks Via Instant Coffee: Coffee-Hazelnut Cookies
- 1 tbsp butter, softened
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp Starbucks Via
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chopped hazelnuts
- 1 tsp shortening
- 1 cup semi-sweet chocolate chips
A simple recipe this time around, this cookie idea came out of my ridiculously enjoyable chocolate cake experiment. You never know what goodies you will find on the boxes or wrappers of your primary ingredients. This time, inspiration came from a box of Sunny Select light brown sugar. The original recipe was entitled "Walnut Drop Cookies." My take swaps hazelnuts for walnuts and adds (what else?) Starbucks Via. The finished product was still missing something, so I decorated with a bit of melted semi-sweet chocolate.
As always, with Starbucks Via as a flavoring ingredient, these cookies are great with a cup of coffee.
PICTURE ONE: Preheat oven to 350 F
PICTURE TWO: Combine butter, brown sugar, eggs, vanilla, and Starbucks Via in large bowl.
PICTURE THREE: Beat mixture on medium to high speed until "fluffy." As there is not much butter in this recipe, the mixture will not get "fluffy", but will thicken and grow in volume.
PICTURE FOUR: In separate bowl, mix flour, baking powder, and salt.
PICTURE FIVE: Stir/fold flour mixture into sugar mixture until completely incorporated.
PICTURE SIX: Add hazelnuts.
PICTURE SEVEN: Fold in nuts until completely covered by batter.
PICTURE EIGHT: On baking sheet covered in parchment paper, spoon cookies with at least an inch space between. The original recipe called for teaspoon size. I always go bigger, with about a tablespoon worth of batter for each cookie.
PICTURE NINE: Bake cookies for 8 to 10 minutes (or a few minutes longer if you prefer crispy edges) until you can see slight browning of the edges. Remove from oven and let cool.
PICTURE TEN: Technically, you are done, but upon taste-testing, I thought something was missing.
PICTURE ELEVEN: Over low heat, melt shortening and chocolate chips.
PICTURE TWELVE: Stir chocolate constantly to keep from burning. Once mixture is smooth, remove from heat and let cool slightly (just enough to allow for handling).
PICTURE THIRTEEN: Spoon chocolate mixture into a closeable sandwich bag. Cut a very small hole in tip to allow a thin stream of chocolate through.
PICTURE FOURTEEN: Place completed cookies on a sheet of parchment paper. Using make-shift pastry bag, drizzle chocolate over cookies in desired pattern. Once all cookies have been decorated, refrigerate to harden topping and then serve.
NEXT TIME: I would add a cup of chocolate chips directly to the batter prior to baking to give the cookies some added flavor.
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