Ingredients
- 9 oz. (2 cups) flour
- 1/2 tsp. baking powder
- 3/4 tsp. cinnamon
- 1/4 tsp. salt
- 10 oz. ( 1 1/2 cups) unsalted butter, softened at room temperature
- 3 tbsp. instant espresso powder or 4 tbsp. instant coffee granules, crushed. May be alittle too much.
- 1 cup confectioners sugar
- 1/2 cup packed light brown sugar
- 1 1/2 cups semisweet chocolate chips
- 1/4 About 1/4 cup granulated sugar for dipping
Preparation
Step 1
Heat the oven to 350 degrees. Line a cooling rack with paper towels.
In a medium bowl, combine the flour, baking powder, cinnamon and salt. In a larger bowl, beat the butter 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 choc. chips.
Put the granulated sugar in a small, shallow bowl. Dip one side into the sugar and then set the disc, sugar side up, on an ungreased baking sheet. Repeat with the remaining dough, spacing the discs about 2 in. apart. Bake until the edge start to darken, 12 to 14 min.(begin checking after 12 min, but dont be tempted to remove them too soon)
Let the cookies cool for 1 to 2 min. on the baking sheets. Transfer them to the paper towel lined racks to cool completely. Bake the rest of the dough the same way.