Indulge in a symphony of flavors with these delectable chocolate chip cookies, where the rich aroma of espresso and the warmth of cinnamon dance together in perfect harmony. These cookies are not just a treat for your taste buds, but also a feast for your senses, offering a unique and unforgettable culinary experience. With three tantalizing variations – classic, gluten-free, and vegan – this recipe caters to every palate, ensuring that everyone can savor the magic of these espresso and cinnamon-infused delights.
**Classic Chocolate Chip Cookies with Espresso and Cinnamon:**
The original recipe that started it all, these cookies are a timeless classic with a modern twist. The combination of espresso powder and cinnamon adds a subtle yet noticeable depth of flavor that elevates the classic chocolate chip cookie to new heights.
**Gluten-Free Chocolate Chip Cookies with Espresso and Cinnamon:**
For those with gluten sensitivities or preferences, this variation offers the same delicious flavors and textures without compromising on taste. Gluten-free flour and alternative ingredients ensure that everyone can enjoy these cookies without missing out.
**Vegan Chocolate Chip Cookies with Espresso and Cinnamon:**
A delightful treat for vegans and those seeking plant-based options, this variation uses dairy-free butter and eggs, while maintaining the same rich and satisfying flavors as the classic recipe. The result is a decadent cookie that is both ethical and delicious.
ESPRESSO CHOCOLATE CHIP COOKIE
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 COOKIES WITH ESPRESSO AND CINNAMON
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.)
CARDAMOM AND ESPRESSO CHOCOLATE CHIP COOKIES
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
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
Steps:
- Preheat oven to 350 deg. Spray 2 baking sheets with non-stick spray. Whisk flour, cinnamon, baking soda, and salt in medium bowl to blend. Combine brown and white sugar then, using electric mixer, beat sugars, butter, egg, espresso powder, and vanilla extract in large bowls until well blended. Beat in dry ingredients. Stir in chocolate chips and walnuts. Drop dough by rounded tablespoonfuls onto prepared sheets, spacing 2 inches apart (do not flatten dough). Bake until brown on top but still slightly soft to touch, about 14 minutes. Cool on sheets.
DOUBLE-CHOCOLATE ESPRESSO COOKIES
Anyone who is a chocolate and espresso fan is sure to love these. Coffee enhances the flavor of chocolate in the tender chewy cookies. They're guaranteed to wake up your taste buds. -Cindi Paulson, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from heat; set aside to cool., Preheat oven to 350°. In a small bowl, beat sugar and eggs 3 minutes or until thick and lemon-colored. Beat in chocolate mixture. Combine flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until puffed and tops are cracked. Cool 5 minutes before removing to wire racks.
Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 54mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CHIP COOKIES WITH ESPRESSO AND CINNAMON
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
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.
Tips:
- Use high-quality chocolate chips. This will make a big difference in the flavor of your cookies.
- Make sure your butter is softened. This will help the cookies spread properly.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough before baking. This will help the cookies hold their shape.
- Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before enjoying them. This will help them to develop their full flavor.
Conclusion:
Chocolate chip cookies are a classic dessert that can be enjoyed by people of all ages. These espresso and cinnamon chocolate chip cookies are a unique twist on the classic recipe that is sure to impress your friends and family. With their rich chocolate flavor, hints of espresso and cinnamon, and chewy texture, these cookies are the perfect treat for any occasion. So next time you're in the mood for something sweet, give these espresso and cinnamon chocolate chip cookies a try. You won't be disappointed!
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