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Mocha Cinnamon Chocolate-Chip Cookies

Scott Phillips

Yield: 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

Nutritional Information

  • Nutritional Sample Size per cookie
  • Calories (kcal) : 110
  • Fat Calories (kcal): 60
  • Fat (g): 6
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 15
  • Sodium (mg): 15
  • Carbohydrates (g): 13
  • Fiber (g): 0
  • Protein (g): 1


  • 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.


Rate or Review

Reviews (8 reviews)

  • SikaB | 11/10/2019

    These cookies are pretty awesome. I've been looking for my great-aunt's (now deceased) chocolate chip cookie recipe, and these looked identical to hers. They come close, but they're not identical. Hers was a flat and chewy chocolate chip cookie with crispy edges. These are crispy and flat. That said, I loved the cinnamon and coffee flavors. The coffee flavor is very subtle - mainly just enhances the chocolate, and I added the cinnamon with the coffee and butter rather than with the flour as the recipe suggested. I read in another Fine Cooking article that if you add the spices with the fat, the flavor is enhanced. Certainly seemed to work that way here.

    I also used French butter (expensive), but well worth it. I didn't think this was too greasy, but it was definitely rich (and goes great with red wine), so I was pleased. My hubby loved it too. The only thing I would change is to put a sprinkle of granulated sugar on top of the cookie, and a few granules of Kosher salt. I coated the entire top, like the recipe said to do. Husband loved it as is, but I thought it was a smidge too sweet. Anyway, I'll be making this again, and I highly recommend it for a change of pace from the normal chocolate chip cookie.

  • doersute | 11/05/2012

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

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