“This receipe was featured in an email from the www.kingarthurflour.com website: "This soft, chocolate-coffee-flavored cookie harbors both cinnamon and cappuccino chips, though we've also paired chocolate and cappuccino chips to wonderful effect. Our thanks to reader Gwen Powell of Staten Island, New York, who provided the original inspiration for these cookies. Note: These cookies are quite sweet if you use both the cappuccino and cinnamon chips. Cut the granulated sugar back to 1/3 cup, if desired, for a slightly less sweet cookie."”
READY IN:
18mins
SERVES:
54
YIELD:
4 1/2 dozen cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°F Lightly grease two baking sheets, or line with parchment.
  2. Combine the butter, sugars, baking soda, salt, and espresso powder in a mixing bowl.
  3. Beat until the mixture is smooth.
  4. Add the egg and vanilla, and again beat till thoroughly combined. the mixture will look a bit grainy; that's OK.
  5. Beat in the cocoa.
  6. Add the flour, beating slowly to combine.
  7. Add the chips, mixing till they're well-distributed.
  8. Drop the dough by teaspoonfuls onto the prepared baking sheets. A teaspoon scoop works very well here. If the dough begins to stick, simply dip the scoop in cold water. Space the cookies at least 1" apart.
  9. Bake the cookies for 8 minutes; the cookies should seem barely done. If you attempt to pick an oven-hot cookie off the baking sheet, it'll fall apart.
  10. Allow the cookies to cool right on the baking sheet.

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