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Espresso powder and cappuccino chips give these latte-colored cookies a big hit of coffee flavor.
1 cup (2 sticks) butter, very soft
1 1/4 cups brown sugar, lightly packed
1 teaspoon salt
3 tablespoons espresso powder
2 teaspoons vanilla
1 large egg
1/2 teaspoon baking soda
2 3/4 cups King Arthur Unbleached All-Purpose Flour
2 cups cappuccino chips or chocolate chips
1 cup cinnamon mini-chips
1 cup white chocolate chunks
Place the soft, partially melted butter into a medium to large mixing bowl. Add the sugar, salt, espresso powder, and vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda and flour, mixing until blended. Stir in the chips and chunks. Scoop rounded tablespoons of dough onto lightly greased, light-colored (or parchment-lined) baking sheets.
Bake the cookies in a preheated 375°F oven for 10 to 14 minutes, until their bottoms and edges are lightly browned; the tops shouldn't darken. Remove them from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely. Yield: 45 cookies.
This recipe reprinted from The Baker's Catalogue, Spring, 2005.