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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mocha Cinnamon Chip Cookies Recipe

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This recipe for Mocha Cinnamon Chip Cookies is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C all-purpose flour
½ tsp baking powder
¾ tsp. ground cinnamon
¼ tsp. salt
2 ½ sticks unsalted margarine, softened to room temperature
4 T instant coffee granules, crushed
1 C confectioner’s sugar
½ C light brown sugar
1 ½ C semisweet chocolate chips

About ¼ C granulated sugar for dipping
Directions:
Directions:
Heat oven to 350 degrees.

In a medium bowl, combine the flour, baking powder, cinnamon, and salt.

In a larger bowl, melt the margarine and blend with the coffee until well combined. Add the confectioner’s sugar and brown sugar and beat until combined. Stir in the flour mixture about ½ C at a time, mixing well after each addition.

Stir in the chocolate chips.

Put the granulated sugar in a small bowl. Scoop out about 1 T dough and flatten it slightly into a disk. 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” apart.

Bake until the edges start to darken, about 12 -14 minutes.

Let the cookies cool for 1 – 2 minutes on the baking sheets. Transfer them to paper-lined cooling racks to cool completely.

Makes about 48 cookies.

 

 

 

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