Mocha Cinnamon Chocolate Chip Cookies

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.

Cinnamon-Sugar Biscotti

I’m feeling sorry for myself at the moment. Two reasons: I’ve been sick for over a week and I was turned down for a job I applied for. As far as being sick, I guess I couldn’t help it. What started as an annoying cold, turned into a viral infection and conjunctivitis of my right eye (yay!). Being sick is such a waste of time for me. There are so many more things I would rather be doing that wandering around the house aimlessly waiting to get better. Hopefully now that my doctor has me doped up on medication (and drinking lots of tea and soup), I won’t be sick for much longer.

As far as the job I applied for – well I was really, really hoping I got it. I applied to be a assistant baker/counter person at a new vegan bakery that was opening not too far from me. I was hoping this would be my escape from the doldrums of office work, but I guess not. To make myself feel better I bake. I get a lot of my ideas from sites such as epicurious.com. The baking is far from vegan so it’s my chance to make it so. I realized I didn’t have a lot of ingredients on hand to make anything major, so I typed in “cinnamon” to see what would pop up. Cinnamon muffins, cinnamon streusal, cinnamon biscotti. Hmm? Biscotti? Yes please.

So I made biscotti and it made me feel better. It pairs with tea perfectly as well. You really can’t go wrong with cinnamon and sugar. 🙂

Cinnamon-Sugar Biscotti

Recipe adapted from epicurious.com and joythebaker.com


For Biscotti

2 cups flour

1 1/2 tsp ground cinnamon

little less than 1/8 tsp of salt

1 cup sugar

6 tbs of Earth Balance – room temperature

2 1/2 tsp of egg replacer

6 tbs water

1 tsp baking soda

1 tsp vanilla

For Topping

1/4 cup sugar

1 tsp cinnamon

Set oven at 325 degrees. Take a large baking sheet and line it with parchment paper or a silpat and set aside.

In a small bowl, whisk together the cinnamon and sugar for the topping. Set aside.

In a medium bowl, whisk together the flour, cinnamon, baking powder and salt and set aside.

In another small bowl, whisk together the egg replacer and water until frothy.

Using an electric mixer or stand mixer, cream the butter and sugar until it’s light and fluffy – about 3 minutes or so. Beat in egg replacer then beat in the vanilla extract.

Add the dry ingredients to the butter mixture all at once. The dough should be somewhere between moist and kind of stiff.

Divide the dough in two. Shape each half into a log (i like to flatten mine just a bit) and place each log onto the baking sheet. Sprinkle generously with the cinnamon sugar (don’t use all of it though – you’ll need it for later). Put into the oven and bake for 20 minutes. Rotate the cookie sheet for even baking and then bake again for 25 minutes until it’s golden and somewhat firm to the touch (don’t be concerned if it’s not too firm, it will firm up when cooled).

Remove from the oven but do not shut the oven off. Let the biscotti logs cool on the baking sheet until you’re able to handle it without burning yourself. With a serrated knife, cut the logs into 1/2 inch wide slices. Place the slices cut side down on the baking sheet and sprinkle with more of the cinnamon sugar. Bake until a pale gold – about 10-15 minutes.

Let cool – pieces may seem soft when coming out of the oven at first.