Chocolate Chip Cookies With Espresso And Cinnamon Recipes

CARDAMOM AND ESPRESSO CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.
• Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract.
• Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.
• Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.

ESPRESSO CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 300 degrees F.
• Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
• In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
• Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
• Serve warm with a glass of milk.

CHOCOLATE CHIP COOKIES WITH ESPRESSO AND CINNAMON

Steps:

• Preheat oven to 350°F.
• Spray 2 large baking sheets with nonstick spray.
• Whisk flour, cinnamon, baking soda, and salt in medium bowl to blend.
• Using electric mixer, beat sugar, butter, egg, espresso powder, and vanilla extract in large bowl until well blended.
• Beat in dry ingredients.
• Stir in all chocolate chips and walnuts.
• Drop dough by rounded tablespoonfuls onto prepared sheets, spacing 2 inches apart (do not flatten dough).
• Bake cookies until brown on top but still slightly soft to touch, about 14 minutes.
• Cool on sheets.