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.

CHOCOLATE-CINNAMON COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix flour, baking soda, and salt together in a large bowl. Add melted butter, brown sugar, and white sugar; beat with an electric mixer until smooth. Add egg and vanilla; beat until combined. Mix in cocoa powder until incorporated. Stir in chocolate chips and cinnamon.
• Drop hazelnut-sized balls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are firm, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

CHOCOLATE CHIP COOKIES WITH ESPRESSO AND CINNAMON

Steps:

• Preheat oven to 350°. 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 in large bowl until well blended. Beat in dry ingredients. Stir in all chocolate chips and walnuts. Drop dough to rounded tablespoonfuls onto prepared sheets, spacing 2" apart (do not flatten dough). Bake cookies until brown on top but still slightly soft to touch, about 14 minutes. Cool on sheets. (Can be made 3 days ahead. Store airtight at room temperature.)

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.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.