These were the second batch of cookies I made to send out. The cookies do spread and become fairly thin so make sure you give them enough of spacing between each. I used Nescafé since no one in the house actually drinks coffee. However, feel free to use any other variety of coffee you have. If you use a stronger variety (or espresso) make sure you reduce the amount of coffee you use.
- 2 cups all-purpose flour
- 1/2 tsp. baking powder
- 3/4 tsp. ground cinnamon
- 1/4 tsp. Mediterranean Sea salt
- 2 1/2 sticks unsalted butter softened
- 4 tbsp. instant coffee crushed (Nescafé)
- 1 cup confectioners’ sugar
- 1/2 cup packed light brown sugar
- 1 1/2 cups semi-sweet chocolate chips
- Granulated sugar to dip
Line baking sheets with parchment paper if you do not use a silicone mat. Preheat oven to 350F
Sift flour, baking powder, cinnamon and salt together. Beat butter and coffee on medium speed until well combined. Scrape down your bowl. Add confectioners’ sugar and brown sugar and beat until well combined. Scrape down your bowl. Stir in a third of the flour mixture, fold till incorporated and repeat. Stir in the chocolate chip cookies.
Put the granulated sugar into a small bowl. Scoop out about 1 tablespoon of cookie dough flatten into a disk and press gently into the sugar. Lay it on the parchment lined baking sheet sugar side up. Bake for 10-12 mins until the edges start to turn a light brown. After you take them out of the oven let them stay on the cookie sheet for about a minute and then move them to cooling racks.