Saying that people living in the Northwest consume a lot of coffee would be like saying "Did you know that Koreans eat rice?". There are tea drinkers in the mix and - blasphemy - some of us drink both. But what I love about this place that I call home is that there are vast varieties of that cup of joe we adore so dearly. You want a darker blend? Smoother? A little acidic? Maybe some apple notes? You got it.
Now, what does one do when they are addicted to an ingredient? They use it in different forms and put it in everything. This is how it ended up in my cookies, alongside rosemary which is just as abundant as java in this town. Walk down any suburb around Seattle and you'll see huge rosemary bushes that look like they've been there since the beginning of time.
I love my city.
You can switch the instant coffee for decaf (ya wussy) as long as you're still getting that addicting aroma that starts your morning. Because as far as I'm concerned, these soft and chewy morsels are perfect anytime of day.
Coffee and Rosemary Cookies
3 dozen - 1 inch cookies
Cookie base lovingly adapted from Martha Stewart
2 ¼ cup flour
½ teaspoon baking soda
1 ½ cup brown sugar
2 sticks butter, room temperature
1 teaspoon salt
1 Tablespoon vanilla extract
3 Tablespoons Rosemary
3 Tablespoon instant coffee
- Preheat oven to 350°F. Strip the rosemary leaves off of the sprigs and finely chop.
- Whisk the flour, salt and baking soda together until evenly incorporated, then whisk in the instant coffee.
- Mix the sugar and butter together until it turns fluffy and creamy, then add the eggs and vanilla extract. In three batches, combine the flour mixture to get your dough.
- Fold in the chopped rosemary until it’s evenly incorporated.
- Fit a dozen, Tablespoon sized balls on a foil lined baking sheet. Bake for about 8-10 minutes.
- Cool the cookies on a cooling rack. Store in an airtight container and cookies will stay soft and chewy.