Chocolate and coffee. Such a wonderful combination don’t ya think? There is something so earthy about the two of them when they’re together that’s almost irresistible.
Try eating just one. Go ahead, I dare you.
I personally believe these cookies are best eaten next to a large glass of soymilk. mmmmm
Mocha Cinnamon Chocolate Chip Cookies
adapted from Best of Fine Cooking.com
2 cups all purpose flour
1/2 tsp baking powder
3/4 tsp ground cinnamon
1/8 tsp salt
1 1/2 cups Earth Balance, softened at room temperature
3 level tbs instant espresso powder (or 4 level tbs 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.
Preheat oven to 350 degrees. Line cooling racks with paper towels (this is a must).
In a medium bowl, combine the flour, baking powder, cinnamon, and salt. In a larger bowl, beat the Earth Balance 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 dough and flatten it slightly into a disk. Dip one side into the granulated sugar and then set the disk, sugar side up, on an ungreased baking sheet. Repeat with the remaining dough, spacing the disks about 2 inches apart. Bake until the edges start to darken, 12 to 14 minutes. (begin checking after 12).
Let the cookies cool for 1 to 2 minutes on the baking sheets. Transfer them to the paper towel-lined racks to cool completely. Bake the rest the same way.
The Vintage Vegan 