these cookies as part of my holiday cookie spread. Imagine a chocolate chip cookie, now add some cinnamon-nutmeg-cloves and a dash of espresso powder to the batter and then replace the chocolate chips with crushed chocolate covered espresso beans.
Absolutely delicious--and I don't even like coffee!
I got this recipe from the Better Homes and Gardens Christmas Cookies magazine, and it's pretty straightforward.
These cookies are great both soft-baked or crisp, perfect for dunking in a mug of hot chocolate or coffee...
(adapted from BHG Holiday Cookies)
Yield: about 42 cookies
1/2 cup butter, softened
1/2 cup shortening (I just substituted more butter here)
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 tbsp instant coffee crystals (I used Medaglio instant espresso powder)
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp ground nutmeg
1/4 tsp salt
1/4 tsp ground cloves
1 tsp vanilla
2 cups flour
1/2 cup chopped chocolate-covered coffee beans
1/4 cup granulated sugar
1 tsp ground cinnamon
1. In a large bowl, beat butter (and shortening if using) for 30 seconds, then add brown and 3/4 cup white sugar, coffee, and 2 tsp cinnamon, baking powder, nutmeg, baking soda, salt, and cloves. Beat to combine, then add eggs and vanilla, beating until combined. Beat in flour until combined, then fold in coffee beans. Cover and chill for 1 hour.
2. Preheat oven to 325 and line cookie sheets with parchment. In a small bowl, combine 3/4 cups of sugar and 1 tsp cinnamon.
3. Remove chilled dough from fridge, roll 1 tbsp of dough into a ball, then dip in sugar-cinnamon mixture to coat. Place balls 2 inches apart on prepared cookie sheets.
4. Bake for about 12 minutes, or until edges are set. Cool on cookie sheet for 2 minutes. (Leave longer for crisper cookies). Transfer to wire rack and cool completely.