My Recipe Box

Mocha Cinnamon Chocolate-Chip Cookies

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Yields 48 cookies.

No eggs in this cookie dough means you can take a taste with no worries, a dangerous thing if you want to actually bake the full amount of cookies.

  • 9 oz. (2 cups) all-purpose flour
  • 1/2 tsp. baking powder
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 10 oz. (2-1/2 sticks) unsalted butter, softened at room temperature
  • 3 Tbs. instant espresso powder (or 4 Tbs. instant-coffee granules, crushed)
  • 1 cup confectioners’ sugar
  • 1/2 cup packed light brown sugar
  • 1-1/2 cups semisweet chocolate chips
  • About 1/4 cup granulated sugar for dipping

Heat the oven to 350°F. 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 until well combined. Add the confectioners’ 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 in a small, shallow bowl. Scoop out about 1 Tbs. 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 min. (Begin checking after 12 min., but don’t be tempted to remove them too soon.)

Let the cookies cool for 1 to 2 min. on the baking sheets. Transfer them to the paper-towel-lined racks to cool completely. Bake the rest of the dough the same way.

nutrition information (per serving):
Size : per cookie; Calories (kcal): 110; Fat (g): fat g 6; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 4; Protein (g): protein g 1; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 13; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 15; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 0;

Photo: Scott Phillips

Favorite cookies. Different but with a mix of tastes that tickle your taste buds.

These are extremely popular cookies in my crowd and someone always asks for the recipe. Yes, there is a lot of butter. Use quality butter at room temperature and store layered on paper towels. The cookies do come out a bit flatter than normal chocolate chip cookies, but these are not a normal everyday chocolate chip cookie. The depth of the flavor is a real treat!

I thought, because these have 2 major food groups- coffee and chocolate, that I would be thrilled with these cookies. Sadly, I was mistaken. I found them to be very greasy and flat. I did think the flavor was nice... maybe I am just a more egg less butter kind of cookie person. I think if I incorporated the coffee and cinn. into my regular chocolate chip cookies I would be much happier.

This is the BEST chocolate chip cookie recipe I've ever had the pleasure of making (and eating). People always ask for the recipe whenever I take them to events or the workplace. Definately not traditinal, but very sofisticated and full of rich flavours and texture. They are crisp and rich and absolutely delicious!

I was hoping for the best after reading the two reviews. Unfortunately, they are VERY poor...greasy, greasy, greasy. How did these pass the test kitchen's critique?

Cloyingly sweet, even with the espresso powder, and waaaay too greasy, even after 2 rounds of paper towels. I couldn't even bring myself to bring these to the guinea pigs at work. :(

My favorite cookie recipe ever. Nice, complex taste. It is much better with espresso powder if you can find it!

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