Ingredients
- 9 ounces (2 cups) unbleached all-purpose flour
- 1/2 ½ teaspoon baking powder
- 3/4 ¾ teaspoon ground cinnamon
- 1/4 ¼ teaspoon table salt
- 10 ounces (1 ½ cups) unsalted butter softened at room temperature
- 3 tablespoons instant espresso powder (or 4 tablespoons instant-coffee granules, crushed)
- 1 cup confectioners’ sugar
- 1/2 ½ cup packed light brown sugar
- 1 1/2 1 ½ cups semisweet chocolate chips
- 1/4 About ¼ 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 confectioner’s sugar and brown sugar and beat until combined. Stir in the flour mixture about ½ cup at a time, mixing well after each addition. Stir in the chocolate chips.
Put the granulated sugar in a small shallow bowl. Scoop out about 1 tablespoon of dough and flatten it slightly into a disc. Dip one side into the granulated sugar and then set the disc sugar side up on an ungreased baking sheet. Repeat with the remaining dough. Spacing the disc about 2 inches apart. Bake until the edges start to darken. 12 to 14 minutes (begin checking after 12 minutes, but don’t be tempted to remove them too soon)
Let the cookies cool for 1 to 2 minutes on the baking sheets. Transfer them to the paper towel lined racks to cool completely. Bake the rest of the dough the same way.