With autumn here and holidays approaching, you'll be able to start finding the specialty baking items like chips and Hershey's kisses in seasonal flavors. I love cinnamon chips and look forward to them every year. I always make cinnamon chip/oatmeal cookies, but decided to try something different this year.
Vastly different than my other choice, this has a much richer, deeper flower due to cocoa powder and coffee extract. It's a great combination!
MOCHA CINNAMON CHIP COOKIES (makes about 5 dozen)
1 cup butter, softened
1 cup granulated sugar
2/3 cup packed brown sugar
2 eggs
4 tsp pure coffee extract
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 cup unsweetened cocoa powder
2 cups AP flour
1 cup cinnamon baking chips
1 cup chopped walnuts, optional
Preheat oven to 350F. Beat butter and sugars in large bowl until light and fluffy. Add eggs and coffee extract; mix well. Add baking soda, cinnamon, salt, and cocoa powder; mix well. Stir in flour and then the cinnamon chips and walnuts.
Drop by rounded tablespoons about 2" apart on baking sheets lined with Silpat or parchment paper (or ungreased cookie sheets).
Bake 9-12 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.
Recipe Source: www.amysfinerthings.com
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