Cookies & Booze

July 3rd, 2011 by Nora

For a looong time now I’ve used Yelp reviews to find the best restaurants, doctors, places to visit when traveling, etc but it wasn’t until recently I decided to become an active participant in Yelp and start contributing my own reviews.

When I officially became a “Yelp” member I made a new discovery. Yelp is also a forum (like Meetup) to post activities.  And the first activity I spotted? Cookies & Booze 9!  Once I knew that this event was in fact open to anybody I then had to decide what cookies to make!

Since I had leftover dried cranberries from my B. Frank Cranapple Beer Cupcakes, I began to sift thru my numerous cookbooks to see what I could find for inspiration.

Inspiration struck in the form of  “Cappuccino Spice Cookies” from 100 Best Holiday Cookies and I began tweaking.

My initial thought was to halve the recipe but then I mis-calculated how much coffee to add. Oops.

After several minutes of panic, this mis-calculation ended up being a happy accident.  (Phew!)  However, I was a bit concerned about how much the cookies would spread if baked individually so I decided to corral them (and save time scooping) in a circular cake tin to make “Giant Coffee Cranberry Chocolate Chip Cookies”.

You can see some photos from the event on my Facebook Page and you can get the recipe below!

Giant Coffee Cranberry Chocolate Chip Cookies

Giant Coffee Cranberry Chcolate Chip Cookies



1 Tbsp instant coffee granules
1 cup boiling water
1 cup margarine, softened
1 cup brown sugar
½ cup sugar
2 eggs
1 tsp vanilla*
2 2/3 cups all-purpose flour*
1 tsp baking soda
¾ tsp ground cinnamon
½ tsp salt
â…› tsp ground nutmug
â…› tsp ground cloves
2 cups semisweet chocolate chips
1 cup dried cranberries

*If you use flavored instant coffee, you can omit vanilla extract. You can replace 1 cup of all-purpose flour with whole wheat flour if you prefer.


Preheat oven to 375 Degrees F.

Dissolve coffee granules in boiling water. Beat margarine and sugars in large bowl until fluffy. Add eggs, coffee and vanilla*; beat until well blended.

Combine flour, baking soda, cinnamon, salt, nutmeg and cloves in medium bowl; gradually add to margarine mixture until well blended.  Stir in chocolate chips and dried cranberries.

If mixture seems a little too gooey, place mixture in the refrigerator for 5-10 minutes to firm it up.

Prepare circular cake pan (about 8” x 2”) by placing aluminum foil around the inside with enough leftover at the top so you can pull the cookie out when it is done baking. (You will need to do this for each cookie.)

Spread a thin layer of cookie batter in the bottom of the cake pan, making sure it’s spread evenly.

Place in oven for 10-12 minutes or until set. Let cookie stay in pan for a few minutes then carefully pull it out of the pan and let it cool on a wire rack in the aluminum foil.
Prepare the pan with aluminum foil again, spread cookie batter inside and so on until you have used all of your batter.

Once cookies have cooled completely, carefully peel away the aluminum foil and serve!


Note: They do have a bar/cake like quality to them. I’m not sure if they’d bake well if a thicker layer was used to make them an actual bar or not but if you try it, let me know how they turn out! 🙂


Posted in Dessert Recipe

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