Mocha Cinnamon Chocolate Chip Cookies

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.

Cooking tips:

  1. 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.
  1. Although the recipe is given for a standard oven, I made this in a convection oven at 325°F for 13 minutes.
  2. I use a creme brulee ramekin for holding the granulated sugar in step 4.
  3. 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.

Ingredients
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

Recipe

  1. Preheat oven to 350°F (325°F for convection).
  2. Combine flour, baking powder, cinnamon and salt in a bowl.
  3. 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.
  4. 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).
  5. Cool for 2 minutes before transferring to cooling rack. Let cool completely before eating.

Makes approximately 28 cookies.

Advertisements

2 responses to “Mocha Cinnamon Chocolate Chip Cookies

  1. sunny bernstein

    Just made a batch of these cookies and had to thrown them away. 3 Tablespoons of instant expresso made them bitter and they also did not hold together.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s