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