These cookies are thinner than you would expect and crisp to the point of being fragile. They have a more complex taste than other chocolate chip cookies due to the addition of espresso powder and cinnamon. I found this recipe in the February 2010 edition of The Costco Connection magazine. It comes from Absolutely Chocolate by the editors of Fine Cooking.
- I used a #40 (1 1/2 tablespoon) disher to measure each cookie. This produced cookies that were 3 1/2 inches in diameter. You can make them a bit smaller by using a tablespoon.
- Although the recipe is given for a standard oven, I made this in a convection oven at 325°F for 13 minutes.
- I use a creme brulee ramekin for holding the granulated sugar in step 4.
- You should be able to fit six cookies on each cookie sheet. If you use a convection oven you should be able to cook three pans at a time, otherwise limit it to two pans.
9 ounces (approximately 2 cups) all purpose flour
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
10 ounces (2 1/2 sticks) unsalted butter, room temperature
3 tablespoons instant espresso powder
1 cup confectioners’ sugar
1/2 cup packed light brown sugar
1 1/2 cups bittersweet chocolate chips
Granulated sugar, for dipping
- Preheat oven to 350°F (325°F for convection).
- Combine flour, baking powder, cinnamon and salt in a bowl.
- Beat butter and espresso powder in a stand mixer at medium speed (6 on my Kitchen Aid) until combined. Add confectioners’ sugar and brown sugar and continue beating until combined. Add flour mixture at a medium slow speed (4 on my Kitchen Aid) 1/4 at a time ensuring that each addition is completely incorporated before adding the next. Scrape down bowl as needed. Add chocolate chips and mix in using your hands.
- Put granulated sugar in a small shallow bowl. Scoop out 1 to 1 1/2 tablespoons of dough and flatten slightly into a disc. Dip top of dough into sugar and put on a cookie sheet abut 2 inches apart (they will spread quite a bit). Bake until edges start to darken, 12 – 14 minutes (don’t even look at them before 12 minutes).
- Cool for 2 minutes before transferring to cooling rack. Let cool completely before eating.
Makes approximately 28 cookies.