Chocolate Cappuccino 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.    

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