Coffee cake can get a bad rap. The stuff you get at coffee shops is fine, but certainly nothing you tend to remember past lunch. It’s just a quick sugar fix in the morning, or something pretty safe to grab off a continental breakfast buffet. But man, when it’s good, it is a totally different food! Crumbly, dense, tender, and moist all at once. The first time I made this I was completely floored by how good it was. And I’m always down for cake for breakfast – especially when it’s judgement free. Like muffins, where everyone just pretends you aren’t eating a cupcake, this coffee cake is deliciously decadent and no one will bat an eye as you casually serve cake for breakfast.
First, let’s acknowledge that chocolate chip cookies in general are pretty perfect. Have you ever met someone who doesn’t like them? I haven’t. Even a really bad chocolate chip cookie isn’t that bad. School cafeterias can make a decent chocolate chip cookie. Subway has pretty dang good chocolate chip cookies. SUBWAY! But for the chocolate chip cookie baker looking to impress, this actually creates quite the challenge. Everyone expects a chocolate chip cookie to be good, so when they try a new one and it’s good, there’s no reaction. Of course it’s good. It’s a chocolate chip cookie. To really wow someone, the cookies have to be exceptional. Perfect. And these are.
Obviously everyone has different preferences on how they like their chocolate chip cookies, and I’m not saying anyone is wrong. But some people are wrong. If you are looking for a dry, cakey chocolate chip cookie: look elsewhere. If you are looking for a flavorful, moist cookie that can be baked anywhere from ooey-gooey to crispy-crunchy, keep reading.