Cappuccino Double Chocolate Chip Cookies

Great to have on hand--I feel safe when I know ther's a jar of these in my kitchen when I get an attack of the "midnight hungries!"

• Ready In: 23 mins
• Yields: 42 cookies

Ingredients

• 2 1⁄2 teaspoons instant coffee granules
• 1  tablespoon boiling water
• 1  cup butter, softened
• 1  cup  firmly packed light brown sugar
• 1⁄2 cup granulated sugar
• 2  large eggs
• 1  teaspoon vanilla extract
• 2 1⁄2 cups flour
• 1  teaspoon baking soda
• 3⁄4 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground cloves (I usually leave these out)
• 1⁄4 teaspoon nutmeg
• 1 1⁄2 cups  semi-sweet chocolate chips
• 1 1⁄2 cups white chocolate chips (or you can use cappuccino chips(from the King Arthur Catalogue)

Directions

1. Preheat oven to 375°F.
2. Dissolve the coffee powder in the boiling water; set aside.
3. Cream the butter and brown sugar together until fluffy with an electric mixer on medium speed.
4. Add the eggs, coffee mixture, and vanilla; blend well.
5. Combine the flour, baking soda, salt, and spices; gradually add to the creamed mixture with the mixer on low speed, beating just until combined.
6. Stir in both chocolate chips.
7. Drop dough by heaping Tbsp 2" apart onto ungreased cookie sheets.
8. Bake for 8-10 minutes or until set.
9. Let cookies stand on the sheets for 1 minute before transfering them to wire racks to cool completely.