As a New Yorker, I can honestly tell you that cold brew is huge here. We dig this stuff! So when I found out that a small company in Rhode Island was making syrup from cold brew, I just had to get my hands on it.
It’s pretty ingenious – Dave’s Coffee takes Brazilian coffee beans, roasts ’em, lets ’em rest, then grinds them. The coffee is then cold brewed for 18 hours. They then drain the cold brew, combine it with cane sugar, and boil it until the sugar begins to caramelize. BAM! – cold brew syrup.
If you love the flavor of rich coffee–and I’m talking about real coffee (think La Colombe, not Starbucks), and adore Vermont maple syrup as much as I do, then I’m telling you: you have to try Dave’s Coffee Syrup. Not only would I drown my pancakes in it (it’s that good), but I also thought it would be a great addition to the already perfect chocolate chip cookie.
Curious? Try these wicked good Cold Brew Cookies – I dare ya!
- 6 tablespoons unsalted butter, room temp
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup Dave’s Coffee Syrup
- 1 1/2 tsp vanilla extract
- 1 egg
- 2-3 tsp espresso powder
- 1/2 tsp salt
- 1 cup + 3 tbsp all purpose flour
- 1 cup semisweet chocolate chips
1. Preheat oven to 350°F. Line 1 to 2 cookie sheets with parchment paper or a silpat.
2. In a standing mixer with a paddle attachment, cream the butter, sugars, and Dave’s Coffee Syrup until light and fluffy.
3. Add in the egg and vanilla extract and beat until incorporated. Scrape down the sides of the bowl.
4. In a separate bowl, whisk together the flour, espresso powder, and salt. Pour the flour mixture into the standing mixer and slowly incorporate on low speed. Add chocolate chips.
5. With a large spoon or small ice cream scooper, scoop 1-2 tbsp of the batter onto prepared cookie sheets.
6. Bake cookies for 10-12 minutes, until the cookies look slightly crisp along the edges and underbaked in the middle. Let them rest 5 minutes on the cookie sheet, then remove and serve.