Cinnamon Espresso Chocolate Chip Cookies

The cookie dough can be made in advance and kept refrigerated for up to 1 week or frozen for up to 1 month.

Recipe by Chloe Coscarelli from Chloe’s Kitchen

Yield: Makes 26 (3-inch) cookies                  

Ingredients

·         2 c. all-purpose unbleached flour

·         ½ tsp. baking powder

·         ¾ tsp. ground cinnamon

·         ¼ tsp. sea salt

·         1 c. vegan margarine (I used 2 sticks of Earth Balance)

·         3 Tbs. instant espresso powder 

·         1 c. powdered sugar

·         ½ c. packed brown sugar

·         1½ c. semisweet chocolate chips

·         About ¼ c. granulated sugar for sprinkling

Directions

1.   Preheat oven to 350°F.

2.   Line 2 or 3 large baking sheets with Silpat or parchment paper.

3.   In a medium bowl, whisk together flour, baking powder, cinnamon and salt.

4.   Using a mixer, beat margarine and espresso powder until well combined. Add powdered sugar and brown sugar, and beat until combined.

5.   Mix in the flour mixture, ½ cup at a time. If dough seems too dry to scoop, add 1 to 2 tablespoons of water. Stir in chocolate chips.

6.   Scoop about 2 tablespoons dough at a time. Roll each scoop in a small plate of sugar. Place, dome side up, on the prepared baking sheets, about 2 inches apart. For crisper cookies, gently flatten the dough with the palm of your hand. For softer cookies, leave as is.

7.   Bake about 12 to 14 minutes or until the edges are browned. Let cool on a wire rack and serve.

Oven temperatures vary, so you may end up baking these longer than 14 minutes. I went 17 minutes before mine started to brown around the edges and "firmed" up in the middle. I made both soft and crisp versions to see which one I preferred. It's really a personal preference. I happen to like both crispy and soft cookies, so I ate both versions!

This is a very delicious and simple recipe that you can use and change up pretty easy. I'm going to experiment with Chai tea flavorings and vanilla and maybe add some nuts (walnuts or pecans). Because of the espresso powder, don't eat these right before bed or you'll be staring at the ceiling until 3 am!

Enjoy!