I have been prettyyy cranky lately. School is making me stressed and annoyed in general. Good to know I’m not even halfway done.
However, my family came to visit this weekend which was a nice break. I made chicken riggies in mass quantities for dinner on Friday, and then Saturday we went to the Duke/Maryland game in College Park. Yeah, I saw this in person, but you should watch it on YouTube for sure.
My mom and the GS and I went for a stroll through Ikea before the game. My mom and I had never been before, and given that she’s an unofficial interior designer extraordinaire, she was pretty excited to see it. However, when we got the call from my dad that our table at the restaurant was ready, we could. not. get. out.
That place is a maze! We spent more time trying to exit than we did than checking out light fixtures and discussing our views on apron sinks. I think the GS and I were pretty entertained by my mom’s borderline hysteria as we tried to get out of there, and I know we’re all happy we have the voicemail she left for my dad to prove it.
But alas, I’m back to the real world now of endless reading and studying and earwax. These cookies are my greatest invention in a loooong time. Perfect stress relievers, whether you’re struggling toward your doctorate or just trying to get out of a freakin’ furniture store.
Salted Chocolate Mocha Cookies
1 stick softened butter
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
4 tbs coffee syrup*
1 1/4 cups all purpose flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
fleur de sel, for sprinkling
Cream the butter and sugars, add the egg and vanilla. Now, coffee syrup is this weird ingredient that is manufactured in Rhode Island (home state of GS). He brought a bottle over to my house and, as an actual coffee drinker, I don’t love it. He mixes it with milk, the way normal people would with chocolate syrup. In these cookies, though, it’s perfect. I’m assuming most people don’t have it- substitute strong brewed coffee, or about 2 tablespoons of instant coffee granules.
Mix the dry ingredients in a separate bowl, and add to the wet ingredients in increments. Fold in the chocolate chips. Place on a lined or greased baking sheet, and sprinkle with a little bit of fleur de sel (also courtesy of a GS trip to France-you could use regular or Kosher salt). Bake at 350 degrees for about 10-12 minutes.
These are unbelievable. Like a brownie cookie vision. If you think the salt is weird, you’re wrong. Just do it.