Saturday, March 16, 2013

Mocha Cinnamon Chocolate Chip Cookies

Mocha Cinnamon Chocolate Chip Cookies

You may be thinking: another chocolate chip cookie recipe?  There are countless recipes out there, all claiming to be the best.  And surely you already have your "go to" recipe. Not me. Not until yesterday. I  have some really good recipes in my arsenal but was always convinced that I had yet to land on that singular, magical recipe that was floating in the universe awaiting my discovery. So every time I saw a recipe that was a little different than the 50 I already had, I would grab it and try it... sort of hoping/but not really that it would be "the one" that would end my quest for the best.chocolate.chip.cookie.recipe.ever. 

I am posting this recipe today because after making a batch yesterday, something monumental occurred in my household. My husband, who may like chocolate chip cookies more than anyone else on earth,  grabbed one and uttered these words, " I think this really is the best chocolate cookie recipe". I was leaning in that direction which is probably why I have turned out countless batches since I first discovered this recipe 3 years ago. But I guess I wasn't quite ready to commit. So my final question, "do you think these are even better than the Joan's On Third Dark Chocolate Chip Cookies recipe? And the answer from both of us was a "yes".

So what makes these cookies so special?  They are on the crispy side {like Tate's cookies} and have a show-stopping, addictive flavor profile of espresso and cinnamon, tempered by the addition of granulated sugar on top.  These cookies remind me of a Starbucks Caffe Mocha that has been dressed with a shake of ground cinnamon and a touch of sweetener. Upon request, I hide these cookies from my husband so that they don't disappear in 2 days!

Mocha Cinnamon Chocolate Chip Cookies

2 c all-purpose flour
1/2 t baking powder
3/4 t ground cinnamon
1/4 t salt
10 oz butter, room temperature {Plugra or Kerrygold}
3 T good instant espresso powder {such as Medaglia D'Oro} 
1 c confectioner's sugar
1/2 c packed light brown sugar
1 c + 1/2 c good semi-sweet chocolate chips {loving Guittard right now}
about 1/4 c granulated sugar for dipping

Heat oven to 350 degrees.  Line 2 baking sheets with parchment paper.

In a medium bowl, combine flour, baking powder, cinnamon and salt. In a larger bowl or in the bowl of your mixer, beat the butter and espresso powder until well combined. Add the confectioner's sugar and brown sugar and beat until combined.  Stir in the flour, 1/2 c at a time, mixing well after each addition. Stir in the chocolate chips.

Put the granulated sugar on a small plate. Scoop out 1 slightly heaping T of dough and flatten it slightly into a disc. Dip one side in the sugar and place on baking sheet, sugar side up. Repeat, placing about 1 dozen cookies on each sheet.  Bake until edges start to darken, about 12 - 14 minutes.  Remove from heat and let the cookies cool on the baking sheet for a minute or two before transfer them to a cooling rack. Repeat with remaining dough.

Yields about 4 dozen.

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