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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 16 |
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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. Ingredients:
1/2 cup butter |
1/3 cup granulated sugar |
1/4 cup light brown sugar |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 tablespoon espresso powder |
1/4 cup unsweetened dutch cocoa (or dutch-process cocoa) |
1 large egg |
1 teaspoon vanilla |
1 1/4 cups all-purpose flour |
2 cups cappuccino chips (or a mixture) or 2 cups cinnamon baking chips (or a mixture) or 2 cups chocolate chips (or a mixture) |
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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