- Recipes & Random Thoughts
- I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.
Tuesday, April 14, 2015
Chocolate Chip Cookies with Espresso & Cinnamon
2 1/4 cups all purpose flour
1 Tbls ground cinnnamon
1 tsp. baking soda
1/2 t salt
1 1/2 cups (packed) light brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 large egg
1 tbls instant espresso powder
2 tsp vanilla
1 6-oz pkg semi-sweet chocolate chips (about 1 cup)
1 6 oz pkg milk chocolate chips (about 1 cup)
1 cup chopped walnuts
Preheat oven to 350. Whisk,flour, cinnamon, baking soda and salt in medium bowl to blend. Using electric mixer, beat sugar, butter, egg, coffee and vanilla in large bowl until well blended. Beat in dry ingredients. Stir in chocolate chips and walnuts.
Drop dough by rounded tablespoons ( I used a small, melon ball size spring loaded scoop) on cookie sheet covered with parchment paper, spacing 2 inches apart. Do not flatten dough. Bake 12-14
minutes until just beginning to brown but still somewhat soft. Cool on sheets. can be frozen or stored airtight at room temperature 2 days ahead.
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