Mocha Chocolate Chip Cookies               

 tags (edit): Fine Cooking Magazine @Vogel @Tried Cookies  

 

An alluring trio of coffee, cinnamon, and chocolate gives these cookies sophisticated flavor. Use an instant coffee/espresso that you would actually drink and a cinnamon with personality. The author recommends penzeys chinese cassia cinnamon.

Ingredients

2 ounce All Purpose Flour
1/2 teaspoon Baking Powder
3/4 teaspoon Ground Cinnamon
1/4 teaspoon Salt
2 1/2 ounce Unsalted Butter Softened To Room Temp
3 tablespoon Instant Espresso Powder Or 4 Tbs Crus
1 cup Confectioners Sugar
1/2 cup Light Brown Sugar Packed
1 1/2 cups Semisweet Chocolate Chips
1/4 cup Granulated Sugar For Dipping
 

Instructions
 Heat the oven to 350. Line a cooling rack with paper towels.

In a medium bowl, combine the flour, baking powder, cinnamon, and salt. In a larger bowl, beat the butter and coffee powder until well combined. Add the confectioner's sugar and brown sugar and beat until combined. Stir in the flour mixture about 1/2 cup at a time, mixing well after each addition. Stir in the chocolate chips.

Put the granulated sugar into a small shallow bowl. Scoop out about 1 tablespoon of dough and flatten it slightly into a disk. Dip one side into the granulated sugar and then set the disk, sugar side up, on an ungreased baking sheet. Repeat with the remaining dough, spacing the disks about 2 inches apart. Bake until the edges start to darken, 12 to 14 mins. (Begin checking after 12 min, but don't be tempted to remove them too soon).

Let the cookies cool for 1 to 2 minutes on the baking sheet before removing them to the cooling racks to cool completely.


This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 48 Servings
     Fine Cooking magazine, Jan 2002, page 74

 notes: 

Cuisine:  

Main Ingredient: