Mocha Cinnamon Chocolate Chip Cookies
2 cups unbleached all-purpose flour
½ teaspoon baking powder
¾ teaspoon ground cinnamon
¼ teaspoon salt
2½ sticks (or 1¼ cups) unsalted butter, softened
3 tablespoons instant espresso powder (or 4 tablespoons instant-coffee granules, crushed)
1 cup confectioners’ sugar
½ cup packed light brown sugar
1½ cups semisweet chocolate chips
¼ cup sugar for dipping
Preheat an oven to 350 degrees. Line a cooling rack with paper towels.
In a medium bowl, combine the flour, baking powder, cinnamon and salt. In a larger bowl, beat the butter and espresso powder or coffee until well combined; about 3 minutes. Add the confectioners’ sugar and brown sugar and beat until combined. Stir in the flour mixture about ½ cup at a time, mixing well after each addition. Stir in the chocolate chips.
Put the sugar in a small, shallow bowl. Scoop out a scant 1 tablespoon of dough and flatten it slightly into a disk about 1½ inches in diameter. Dip one side into the granulated sugar and then set the disk sugar side up on an ungreased baking sheet. Repeat with the remaining dough, spacing the disks about 2 inches apart. Bake until the edges start to darken, 12 to 14 minutes.
Let the cookies cool for 1 to 2 minutes on the baking sheets. Transfer them to the paper towel-lined racks to cool completely. Repeat with remaining dough.
From Fine Cooking Tailgating 2010