Ingredients for Chocolate Chip Cookies With Espresso And Cinnamon
- All Purpose Flour
- Ground Cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Golden Brown Sugar
- Unsalted Butter
- 1 large egg
- Instant Espresso Powder
- 1 teaspoon vanilla extract
- Semi Sweet Chocolate Chips
- Milk Chocolate Chips
- 1 cup chopped walnuts (optional)
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How to Make Chocolate Chip Cookies With Espresso And Cinnamon
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 1 cup granulated sugar until light and fluffy. Beat in 1 cup packed brown sugar, 1 large egg, 1 tablespoon instant espresso powder, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips and 1 cup chopped walnuts (optional).
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary depending on your oven.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
26g
Fat
16g
Carbs
4g
