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Cinnamon-Espresso Chocolate Chip Cookies Recipe

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This recipe for Cinnamon-Espresso Chocolate Chip Cookies is from Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
1/4 tsp. salt
1 cup vegan margarine
3 tbsp. instant expresso powder
1 cup powdered sugar
1/2 cup packed brown sugar
1 1/2 cups semisweet chocolate chips
1/4 granulated sugar for sprinkling
Directions:
Directions:
Preheat the oven to 350 degrees. Line 2 to 3 large baking sheets with parchment paper.

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

Using a mixer, beat margarine and expresso powder until well combined. Add the powdered sugar and brown sugar, and beat until combined. Mix in the flour mixture 1/2 cup at a time. If the dough seems too dry to scoop, add 1 to 2 tablespoons water. Stir in the chocolate chips.

Scoop about 2 tablespoons dough at a time. Roll each scoop in a small plate of sugar. Place each scoop, round side up, on the prepared baking sheets, about 2 inches apart. For crisp cookies, gently flatten the dough with the palm of your hand. For soft cookies, leave as is. Bake about 12 to 14 minutes, until the edges are browned. Let cool and serve.

 

 

 

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