AuthorHeather WallaceCategorycOOkiesDifficultyBeginnerIs there anything better than a warm gooey chocolate chip cookie straight from the oven?? Coffee lovers will go crazy over these mocha cinnamon chocolate chip cookies!
With just a bit of espresso powder that gives a depth of flavor and flaky sea salt for that slight salty bite. They could become your next favorite cookie. Make sure to use chopped chocolate instead of chips though for that ooey-gooey chocolate ribbon when you pull it apart...excuse me while I wipe the drool from my mouth.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Set a handful of chopped bittersweet chocolate aside. Place remaining chocolate in a medium bowl and sift 3/4 teaspoon ground cinnamon, and 2 3/4 cups of all-purpose flour on top and toss with 1 cup of chopped walnuts to coat.
In the bowl of a stand mixer fitted with a paddle attachment combine 2 sticks of room temperature unsalted butter, 1 cup of granulated sugar, 1 cup of brown sugar, 2 teaspoons of kosher salt, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 tablespoon vanilla extract, and 3 tablespoons of espresso powder on low speed until moistened. Increase speed to medium and continue to beat for about 5 Minutes until fluffy.
Add 1 large egg and continue beating until smooth.
Gradually add in the dry ingredients at low speed to form a stiff dough.
Scoop 3 tablespoon portions of dough onto parchment-lined cookie sheets.
Press reserved chocolate into each dough ball and sprinkle with a small pinch of flaky sea salt.
Bake for 15 Minutes until edges are golden.
Cool on baking sheets for 5 Minutes before serving.
You can freeze the dough for later as well, just un-thaw the dough before baking.
Ingredients
Directions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Set a handful of chopped bittersweet chocolate aside. Place remaining chocolate in a medium bowl and sift 3/4 teaspoon ground cinnamon, and 2 3/4 cups of all-purpose flour on top and toss with 1 cup of chopped walnuts to coat.
In the bowl of a stand mixer fitted with a paddle attachment combine 2 sticks of room temperature unsalted butter, 1 cup of granulated sugar, 1 cup of brown sugar, 2 teaspoons of kosher salt, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 tablespoon vanilla extract, and 3 tablespoons of espresso powder on low speed until moistened. Increase speed to medium and continue to beat for about 5 Minutes until fluffy.
Add 1 large egg and continue beating until smooth.
Gradually add in the dry ingredients at low speed to form a stiff dough.
Scoop 3 tablespoon portions of dough onto parchment-lined cookie sheets.
Press reserved chocolate into each dough ball and sprinkle with a small pinch of flaky sea salt.
Bake for 15 Minutes until edges are golden.
Cool on baking sheets for 5 Minutes before serving.
You can freeze the dough for later as well, just un-thaw the dough before baking.