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Mocha Chocolate-Chip Cookies

Source of Recipe


Fine Cooking, December 2001






List of Ingredients



• 9 ounces (2 cups) all-purpose flour
  
• 1/2 tsp baking powder
  
• 3/4 tsp ground cinnamon
  
• 1/4 tsp salt
  
• 10 ounces (2-1/2 sticks) unsalted butter, softened at room temperature
  
• 3 Tbsp instant espresso powder (or 4 Tbsp 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
  






Instructions



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.
   
   
2. Put the granulated sugar in a small, shallow bowl. Scoop out about 1 tablespoon 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.
   
   
3. Bake until the edges start to darken, 12 to 14 minutes. (Begin checking after 12 minutes, but don't be tempted to remove them too soon.) Let the cookies cool for 1 to 2 minutes on the baking sheets. Transfer them to the paper towel-lined racks to cool completely. Bake the rest of the dough the same way.
   
   Makes 48 cookies.