The combination of espresso, chocolate, cinnamon and white chocolate in this cookie is very reminiscent of a great cup of cappuccino. I made these for Faraday's Coffee Fest in October, 2013 and they were a huge hit!
1 cup (2 sticks) butter, very soft
1 1/4 cups brown sugar, lightly packed
1 teaspoon salt
3 tablespoons espresso powder
2 teaspoons vanilla
1 large egg
1/2 teaspoon baking soda
2 3/4 cups All-Purpose Flour
2 cups mini chocolate chips
1 cup cinnamon mini-chips
1 cup white chocolate chips
Place the very soft butter into a medium-large mixing bowl. Add the sugar, salt, espresso powder, and vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda and flour, mixing until blended. Stir in the chips and chunks. Scoop rounded tablespoons of dough onto lightly greased, light-colored (or parchment-lined) baking sheets.
Bake the cookies in a preheated 375°F oven for 10 to 14 minutes, until their bottoms and edges are lightly browned; the tops shouldn't darken. Remove them from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely. Yield: 45 cookies.
Note: For the cinnamon chips, I used King Arthur's Cinnamon Flav-R-Bites. Contrary to their instructions, I did NOTsoak them before using- I tried this and they turned to mush.
This recipe adapted from the Baker's Catalog, Spring, 2005.
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