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Cinnamon Mocha Chocolate Chip Cookies
9 ozs. flour
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
1/4 tsp. salt
1 1/2 cups butter, softened at room temperature
3 tbsps. instant espresso powder or 4 tbsps. instant coffee granules, crushed
1 cup powdered sugar
1/2 cup packed light brown sugar
1 1/2 cups semisweet chocolate chips
about 1/4 cup sugar for dipping
Heat oven to 350 degrees. Line a cooling rack with paper towels. In medium bowl, mix flour, baking powder, cinnamon, and salt. In larger bowl, beat butter and espresso powder or coffee until well mixed. Add powdered sugar and brown sugar and beat until mixed.
Stir in flour mixture about 1/2 cup at a time, mixing well after each addition. Stir in the chocolate chips. Put granulated sugar in small shallow bowl. Scoop out about 1 tbsp. of dough and flatten it slightly into a dish.
Dip one side into the granulated sugar and then set disk, sugar side up, on ungreased baking sheet. Repeat with remaining dough, spacing disks about 2 inches apart. Bake until edges start to darken, 12 to 14 minutes. Begin checking after 12 minutes, but don't be tempted to remove them too soon.
Let cookies cool for 1 to 2 minutes on baking sheets. Transfer to paper towel lined racks to cool completely. Bake rest of dough the same way.
Yields 48 cookies.
Notes: No eggs in this cookie dough means you can take a taste with no worries. The dough's so good that one taste might lead to another, a dangerous thing if you want to actually bake the full amount of cookies.
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Cinnamon Mocha Chocolate Chip Cookies
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Category: Recipes
Prep Time: Cook Time: Total Time:
Cinnamon Mocha Chocolate Chip Cookies
9 ozs. flour
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
1/4 tsp. salt
1 1/2 cups butter, softened at room temperature
3 tbsps. instant espresso powder or 4 tbsps. instant coffee granules, crushed
1 cup powdered sugar
1/2 cup packed light brown sugar
1 1/2 cups semisweet chocolate chips
about 1/4 cup sugar for dipping
Heat oven to 350 degrees. Line a cooling rack with paper towels. In medium bowl, mix flour, baking powder, cinnamon, and salt. In larger bowl, beat butter and espresso powder or coffee until well mixed. Add powdered sugar and brown sugar and beat until mixed.
Stir in flour mixture about 1/2 cup at a time, mixing well after each addition. Stir in the chocolate chips. Put granulated sugar in small shallow bowl. Scoop out about 1 tbsp. of dough and flatten it slightly into a dish.
Dip one side into the granulated sugar and then set disk, sugar side up, on ungreased baking sheet. Repeat with remaining dough, spacing disks about 2 inches apart. Bake until edges start to darken, 12 to 14 minutes. Begin checking after 12 minutes, but don't be tempted to remove them too soon.
Let cookies cool for 1 to 2 minutes on baking sheets. Transfer to paper towel lined racks to cool completely. Bake rest of dough the same way.
Yields 48 cookies.
Notes: No eggs in this cookie dough means you can take a taste with no worries. The dough's so good that one taste might lead to another, a dangerous thing if you want to actually bake the full amount of cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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