Chocolate Chip Cookies With Espresso And Cinnamon Recipes

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CARDAMOM AND ESPRESSO CHOCOLATE CHIP COOKIES



Cardamom and Espresso Chocolate Chip Cookies image

Add some zing to your chocolate chip cookies with a bit of espresso and cardamom flavor! These are somewhat thin and chewy cookies, which makes them perfect for dunking into your morning cup of coffee.

Provided by Kim

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 45m

Yield 48

Number Of Ingredients 13

3 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups brown sugar, firmly packed
1 cup unsalted butter, softened
½ cup white sugar
2 large eggs, at room temperature
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
1 (12 ounce) bag semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.
  • Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract.
  • Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.
  • Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.
  • Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 19.9 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 67 mg, Sugar 12.6 g

CHOCOLATE CHIP COOKIES WITH ESPRESSO AND CINNAMON



Chocolate Chip Cookies With Espresso and Cinnamon image

Make and share this Chocolate Chip Cookies With Espresso and Cinnamon recipe from Food.com.

Provided by yooper

Categories     Drop Cookies

Time 34m

Yield 48 cookies

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed golden brown sugar
1/2 lb unsalted butter, room temperature
1 large egg
4 teaspoons instant espresso powder
2 teaspoons vanilla extract
1 (6 ounce) package semi-sweet chocolate chips (about 1 cup)
1 (6 ounce) package milk chocolate chips (about 1 cup)
1 cup walnuts, toasted, chopped

Steps:

  • Preheat oven to 350°F.
  • Spray 2 large baking sheets with nonstick spray.
  • Whisk flour, cinnamon, baking soda, and salt in medium bowl to blend.
  • Using electric mixer, beat sugar, butter, egg, espresso powder, and vanilla extract in large bowl until well blended.
  • Beat in dry ingredients.
  • Stir in all chocolate chips and walnuts.
  • Drop dough by rounded tablespoonfuls onto prepared sheets, spacing 2 inches apart (do not flatten dough).
  • Bake cookies until brown on top but still slightly soft to touch, about 14 minutes.
  • Cool on sheets.

CHOCOLATE CHIP COOKIES WITH ESPRESSO AND CINNAMON



CHOCOLATE CHIP COOKIES WITH ESPRESSO AND CINNAMON image

Categories     Chocolate

Yield 4 Dozen

Number Of Ingredients 13

Nonstick vegetable oil spray
2 1/4 cups all-purpose flour
1 tbsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 1/2 cups (packed) golden brown sugar
1 cup (2 sticks) unsalted butter, room temp
1 large egg
4 tsp instant espresso powder
2 tsp vanilla extract
1 6-oz package semisweet chocolate chips (about 1 cup)
1 6-oz package milk chocolate chips ( about 1 cup)
1 cup walnuts, toasted, chopped

Steps:

  • Preheat oven to 350°. Spray 2 large baking sheets with nonstick spray. Whisk flour, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat sugar, butter, egg, espresso powder, and vanilla in large bowl until well blended. Beat in dry ingredients. Stir in all chocolate chips and walnuts. Drop dough to rounded tablespoonfuls onto prepared sheets, spacing 2" apart (do not flatten dough). Bake cookies until brown on top but still slightly soft to touch, about 14 minutes. Cool on sheets. (Can be made 3 days ahead. Store airtight at room temperature.)

ESPRESSO CHOCOLATE CHIP COOKIE



Espresso Chocolate Chip Cookie image

Provided by Food Network

Categories     dessert

Time 35m

Yield 2 dozen

Number Of Ingredients 11

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 300 degrees F.
  • Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
  • In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
  • Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
  • Serve warm with a glass of milk.

CHOCOLATE CHIP CINNAMON COOKIES



Chocolate Chip Cinnamon Cookies image

Delicious chocolate chip cookies with a spicy nip.

Provided by Golf Goddess

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 40m

Yield 72

Number Of Ingredients 12

1 cup butter, softened
¾ cup superfine sugar
¾ cup light brown sugar
1 teaspoon vanilla extract
2 eggs
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 (3.4 ounce) package instant vanilla pudding mix
2 cups semisweet chocolate chips
1 cup chopped nuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, beat together the butter, brown sugar, confectioners' sugar, and vanilla until smooth and creamy; then add eggs, and beat well. In a large bowl, mix together flour, baking soda, salt, cinnamon, and pudding mix. Gradually mix the dry into the creamy mixture until well blended. Stir in chocolate chips and nuts, if using. Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets.
  • Bake in a preheated oven for 8 to 10 minutes, until golden brown. Remove from oven; allow cookies to cool momentarily on baking sheets before removing them to wire racks to cool completely.

Nutrition Facts : Calories 91 calories, Carbohydrate 11 g, Cholesterol 11.9 mg, Fat 5.2 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2.6 g, Sodium 73.9 mg, Sugar 7.2 g

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