The purpose of this blog is not to share recipes, but I do enjoy baking and occasionally may find a reason to post recipes here. In this case, I am finally posting the recipe for the tuit cookies that I baked as part of the tuit challenge for the 2023 Evergreen International Conference.
The goal behind the tuit cookie is to bake a tasty treat that also creates a spurt of energy to increase productivity, thereby making the taster feel as if they have more tuits with which to tackle their to-do lists. I won’t issue any guarantees related to energy levels or productivity, but they are a delicious snack that also serve as a gesture of gratitude to those who contribute their time and abilities to get something important done. The idea for the tuit cookie came up during an early-January conversation in the #evergreen IRC channel in which I offered to bake cookies in return for code.
The resulting cookie is a soft, chewy mocha cookie with a bit of cayenne pepper to give it a slight kick at the end. Increase or decrease the amount of cayenne according to what works best for your taste buds. In this recipe, we evenly divide the proportion of chocolate and espresso chips added to the batter at the end. Most of the coffee flavor in the cookie comes from those espresso chips. If you want to increase the level of coffee flavor, use a higher proportion of espresso chips. Some may want to exclusively use espresso chips at that step. The icing is another place where we add some coffee flavor and is optional.
Tuit cookies
Ingredients
Cookie
- 3/4 cups butter
- 1 1/2 cups brown sugar
- 2 tablespooons water
- 2 1/2 cups semi-sweet chocolate chips, divided
- 2 1/2 cups flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon cinnamon
- 2 eggs
- 2 tablespoons instant espresso
- 1/2 cup espresso chips
Icing
- 1 cup powdered sugar
- 1 tablespoon instant coffee / espresso
- 4 tablespoons boiling water
Instructions
Cookies
- Melt butter, brown sugar, water, and 2 cups (1 12 oz package) of chocolate chips in double boiler.
- Cool for 10 minutes.
- In medium bowl sift flour. Add baking soda, salt, cayenne and cinnamon.
- Add eggs and instant espresso to chocolate mixture.
- Put chocolate mixture into large mixing bowl. Beat on high until smooth.
- Slowly add flour mixture to chocolate mixture. Beat until blended.
- Stir in 1/2 cup chocolate and espresso chips.
- Chill in refrigerator for one hour.
- Roll into 1 1/2 inch balls and place on cookie sheet lined with parchment paper.
- Bake at 350 degrees for 12 to 13 minutes.
- Remove from oven. After five minutes, move to cooling racks.
- When completely cooled, spread coffee icing on cookies with a spoon.
Icing
- Mix 4 tablespoons of boiling water with 1 tablespoon of instant coffee or espresso.
- Add powdered sugar to a small bowl.
- Mix two tablespoons of coffee mixture with sugar. After mixing, the consistency should spread easily on a cookie and thicken slightly as it sets. If icing is too thick, add 1 teaspoon of coffee mixture at a time until you reach desired consistency.