Shelly's Recipe

CINNAMON MOCHA CHOCOLATE CHIP COOKIES

Category: Cookies

9 oz 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 tbsp instant espresso powder or 4 tbsp 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. 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.