Prep 20 mins
Cook 15 mins
Found in a King Arthur Flour catalog. King Arthur makes cappuccino chips, as does Guittard and cinnamon chips are made by Hershey's (at least that I've found). These cookies are packed full of chips, especially if you use all three varieties. Posted on: Aug 26, 2005
- 236.59 ml butter (very soft)
- 295.73 ml brown sugar, lightly packed
- 4.92 ml salt
- 44.37 ml espresso powder
- 9.85 ml vanilla
- 1 large egg
- 2.46 ml baking soda
- 650.62 ml all-purpose flour
- 473.18 ml cappuccino chips or 473.18 ml chocolate chips
- 236.59 ml cinnamon baking chips
- 236.59 ml white chocolate (chunks or chips) (optional)
- Preheat oven to 375°F.
- Place soft, partially melted butter in a large mixing bowl.
- Add the sugar, salt, espresso powder, and vanilla and stir well.
- Add the egg and stir well again.
- Add the baking soda and flour and mix until well blended.
- Stir in all the chips.
- Scoop out rounded tablespoons of dough onto lightly greased or parchment paper covered baking sheets.
- Bake for 10 to 14 minutes, until bottoms are lightly browned (tops should not darken).
- Remove from oven and let rest on pan for 5 minutes then slide onto a wire rack to cool completely.
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
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.
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!