CHOCOLATE CAPPUCCINO COOKIES – about 4 dozen cookies
- 2 3/4 cups sifted flour
- ½ cup unsweetened cocoa
- 2 tablespoons instant coffee granules/crystals
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter or margarine, at room temperature
- 2 cups light brown sugar, firmly packed
- 2 large eggs, at room temperature
- 6 ounces (1 cup) semi-sweet chocolate pieces/chips
Sift together the first 7 ingredients; set aside. In a medium bowl, cream butter thoroughly. Gradually add brown sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in dry ingredients, mixing well. Stir in semi-sweet chocolate pieces/ chips. Drop dough by rounded teaspoonfuls or tablespoonfuls onto lightly greased baking sheets, about 2 inches apart; bake in a preheated moderate oven (350 degrees F.) for 8 to 10 minutes. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Store in a cool place in an airtight container.
Note: For a large batch of cookies, use 5½ cups flour, 1cup cocoa, 1/4 cup instant coffee, 1 teaspoon cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 cups butter, 4 cups light brown sugar, 4 large eggs, and 1 (12-ounce) package semi-sweet chocolate pieces/chips. Prepare and bake as previously directed.
Variation: Add ½ to 1 cup chopped pecans or English walnuts to cookie dough.