3 Reviews

I was in a serious want of cookies today but didn't want to spend a lot of time. Fortune smiles and I happened to come across this marvelous recipe and I knew at once that this was the one. They are scrumptious :D. I used Splenda brown blend and a more heart healthy margarine with espresso powder and chocolate chips. I have no cinnamon chips right now so I just added a good shot of ground cinnamon into the mix. They came out with that elusive tender-crisp-flakey texture that is like a bite of heaven. I added a few chopped almonds because I had some left over from another use. The single problem that I have encountered with this recipe is that I just don't want to stop eating them! Thank you flower for a real recipe gem. :D

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Annacia March 11, 2012

These cookies are definitely coffee/chocolate lover worthy! I made these using my Kitchenaid and they were very easy to prepare. I used high-quality coffee grounds in lieu of espresso powder as that was on hand. I also omitted the cinnamon baking chips. After 12 minutes in the oven, they were still in a ball shape, so I used the back of a lightly greased spatula and flattened them out to get a more uniform cookie and let them bake a few more minutes. These cookies are very moist and delicious.

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2Bleu April 03, 2008

These cookies are great with a big glass of milk or a mug of coffee. I thought the espresso would be too overpowering so I scaled it back to 2 1/2 tablespoons. It would have been fine with 3. I couldn't find cinnamon chips so I added a dash of cinnamon with the flour. Thanks for posting! Yum!

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Hadice January 22, 2006
Cappuccino Cookies