I do not know this from personal experience or anything, but I do know that as Freshmen in high school we were not allowed to go “off-campus” at lunchtime.
This was slightly inconvenient for me because the best cookie my young palette had ever tasted was sold several blocks away. What a difference two city blocks can make to a hungry 14 year old. So close yet so devastatingly far away.
Never underestimate what someone will do for a good cookie.
Also while we are on the subject – never schedule a math class the period directly before lunch.
The first time I got past the fence to the sidewalk with no lights flashing or alarms sounding I realized there was actually very little envelope pushing going on and really nothing to feel guilty about. As dozens of smart teenagers before me had realized, the “off-campus” rule was one I’m fairly certain no one ever enforced.
I guess this would be as good a time as any to let you know that this forbidden land that was to have such a poor influence on my young self was actually Whole Foods.
Oh the irony! I snuck “off-campus” to eat from the organic salad bar! I was such a rule bending rebel in my youth.
A glorious confection was usually in order after a post-quinoa lunch and I always chose a latte cookie. The latte cookie is a mighty fine cookie – chewy, packed with espresso powder, flecked with oats, and full of white and semi-sweet chocolate chips.
I’ve never tasted anything quite like it and have never found anything else since.
A few summers ago while I was in Seattle, I went to inquire if they would share the recipe and found out they no longer make them as it was lost several years ago. It has been on my must-recreate list ever since.
For some reason the other day I was feeling nostalgic and just went full on latte cookie mode. After a little trial and error and a few texts with my friend to hammer out the flavor details that for both of us had turned to a memory, I’d say these are the winners.
And so, I give you the latte cookie. For me – a throwback to high school lunching and general good times. For you – your next weekend cookie making project.
Makes about 3 dozen
1 3/4 cup (218 grams) flour
1/4 cup (23 grams) oats
1 tablespoon + 1 teaspoon (6 grams) espresso powder
3/4 teaspoon (4 grams) baking soda
1/4 teaspoon (1 gram) salt
1/8 teaspoon nutmeg
3/4 cup (170 grams) butter, softened
1/2 cup (110 grams) sugar
1/2 cup (115 grams) brown sugar
1 teaspoon (5 ml) vanilla
1/8 teaspoon almond extract
1/2 cup (100 grams) white chocolate chips
1/2 cup (100 grams) semi-sweet chocolate chips
Preheat the oven to 375. Line a baking sheet with parchment and set aside.
In a small bowl whisk together the flour, oats, espresso powder, baking soda, salt, and nutmeg. In a large bowl cream together both sugars with the butter until light and fluffy or about 3 minutes. Add vanilla and almond extracts and egg and beat until well blended. Gradually add the flour mixture, beating well after each addition. Stir in the chocolate chips. Scoop the dough onto the prepared sheet.
Bake for 8-10 minutes or until the edges are just lightly browned. Let stand on the sheet for a minute before transferring to rack to cool completely.