CHOCOLATE CHIP COOKIES WITH ESPRESSO AND CINNAMON

CHOCOLATE CHIP COOKIES WITH ESPRESSO AND CINNAMON image

Yield 4 Dozen

Number Of Ingredients 13

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Ingredients

Nonstick vegetable oil spray
2 1/4 cups all-purpose flour
1 tbsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 1/2 cups (packed) golden brown sugar
1 cup (2 sticks) unsalted butter, room temp
1 large egg
4 tsp instant espresso powder
2 tsp vanilla extract
1 6-oz package semisweet chocolate chips (about 1 cup)
1 6-oz package milk chocolate chips ( about 1 cup)
1 cup walnuts, toasted, chopped

Steps:

Preheat oven to 350°. Spray 2 large baking sheets with nonstick spray. Whisk flour, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat sugar, butter, egg, espresso powder, and vanilla in large bowl until well blended. Beat in dry ingredients. Stir in all chocolate chips and walnuts. Drop dough to rounded tablespoonfuls onto prepared sheets, spacing 2" apart (do not flatten dough). Bake cookies until brown on top but still slightly soft to touch, about 14 minutes. Cool on sheets. (Can be made 3 days ahead. Store airtight at room temperature.)

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