MOCHA CINNAMON CHOCOLATE CHIP COOKIES

MOCHA CINNAMON CHOCOLATE CHIP COOKIES image

Yield 2 dozen

Number Of Ingredients 13

9 ounces (2 cups) unbleached all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon table salt
10 ounces (1 1/2 cups) unsalted butter,
softened at room temperature
3 tablespoons instant espresso powder
(or 4 tablespoons decaf. 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

Steps:

Heat the oven to 350 F. Line a cooling rack with paper towels. In a medium bowl, comb~e the flour, baking powder, cinnamon and salt. In a larger bowl, beat the butter and espresso powder or 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. Put the granulated sugar in a small, shallow bowl. Scoop out about 1 tablespoon of dough and flatten it slightly into a disc. Dip one side into the granulated sugar and then set the disc, sugar side up, on an ungreased baking sheet. Repeat with the remaining dough, spacing the discs about 2 inches apart. 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 papertowel- lined racks to cool completely. Bake the rest of the dough the same way.