Inspired by the coffee concoction of a mostly similar name. These cookies are super chocolate-y with a nice dose of cinnamon warmth and some coffee in the background.
Ingredient List:
1/2 Cup Granulated Sugar
1/2 Cup L. Brown Sugar
1 1/2 Cup All Purpose Flour
1/2 tsp Baking Powder
1 Large Egg
1/2 Cup Butter
1 tsp Vanilla Extract
1/4 tsp Salt
1 Tbsp Baking Cocoa Powder
1 pack (7 oz) of Instant Coffee
1 shot of Espresso or strong coffee
1 1/2 Tbsp Cinnamon
2 Cups Semi-Sweet Chocolate Chips
Yields 30+ if using a #40 scoop
How to Go About It:
1: Preheat the oven to 350 and let your butter soften.
2: Mix butter and sugars until creamy.
3: Mix in egg and vanilla.
4: (Optional) Fill a standard mug about halfway with chocolate chips and 1 Tbsp of butter. Microwave for 45-60 seconds, stir and reheat if necessary.
5: Mix in coffee, cinnamon, cocoa powder and if you made it, the melted chocolate.
6: Alternately sift in the remaining dry ingredients and the chocolate chips.
Here you can go two ways: instant gratification or the superior cookie* route.
If you're going for the superior route, scoop all your dough into a seal-able container and refrigerate for 1-2 hours or more (overnight is perfectly reasonable) and then proceed with the rest of the steps.
7: In a small bowl mix about 1/4 cup of granulated sugar and 1/2 tbsp of cinnamon. You want a nice dark sandy appearance to it, so mix in more cinnamon as needed.
8: Use a #40 Ice Cream Scoop to scoop out walnut sized balls of dough and place them 1 1/2" apart on an ungreased cookie sheet.
9: After you have a full sheet, roll each ball in the cinnamon sugar until completely covered and place back on the sheet.
10: Bake for 10-12 minutes.
11: Allow to cool on the sheet for 60 seconds before transferring to a cooling rack.
12: Leave to cool as long as you can stand it.
13: Enjoy!
*The longer you let the dough cool and firm up, the puffier and soft the cookies will be upon baking. If those aren't your thing or you just don't care, bake them right away.
