Thin Mocha Chocolate Chip Cookies
Serving size; Makes about 4 dozen, 48, cookies.
- 2 ½ sticks (1 ¼ cup) of Unsalted Butter, at room temperature
- 3 tablespoon of Instant Espresso Powder
- 1 cup of Confectioner Sugar
- ½ cup of Light Brown Sugar, packed
- 1 teaspoon of Vanilla Extract
- 2 cups of All-Purpose Flour
- ½ teaspoon Baking Powder
- ¾ teaspoon of Ground Cinnamon
- ¼ teaspoon of Salt
- 1 ½ cup of Semi-Sweet Chocolate Chip
- Preheat your oven to 350 degrees. Line your baking sheet with parchment paper (I used my Silpat Liner).
- In a medium sized bowl, combine the all-purpose flour, baking powder, ground cinnamon, and salt. Give it a quick stir, using a spoon or whisk. This will ensure that everything is incorporated. You don’t want one cookie that has too much salt or cinnamon.
- In a bowl of your stand mixer, cream together the butter and espresso powder. Mix until combined and creamy. With your mixer on low, add your confection sugar and light brown sugar. Mix until combined and smooth. Add vanilla extract. Mix to combine.
- Add your dry flour mixture with your creamed mixture until fully incorporated. Fold in your chocolate chips.
- Using a small ice cream scoop or a 1 teaspoon measuring spoon, form your cookies. Place them on our prepared baking sheet about 2 inches apart and gently press the top to slightly flatten them just a little bit.
- Bake for 8-12 minutes, I baked mine for 9 minutes because I did not want them to spread too thinly.
- Let cool for 5 minutes on the baking sheet out of the oven and then transfer to wire rack to cool completely.
These cookies will last up to a week in a sealed container.
Recipe Source: Laura in the Kitchen
*Printed from Mommy of Two