This recipe comes from The Cookie Cookbook and I must say that everything I have made from this book is excellent. PS I got one of them cookie dough scooper things...what a wonderful invention! As you can see, I upped some of the ingredients for a richer, spicier cookie.
2 1/2 teaspoons instant coffee granules (I use 1 tablespoon)
1 tablespoon boiling water
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla (no imitation please!)
2 2/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon (I use a full teaspoon)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg or ground cloves (I use 1/2 teaspoon ground nutmeg)
3 cups double chocolate or semisweet chocolate chips
1. Preheat oven to 375F. Dissolve coffee in boiling water.
2. Beat butter, brown sugar and granulated sugar in a large bowl with electric mixer at medium speed until light and fluffy. Add eggs, coffee and vanilla; beat until well blended.
3. Combine flour, baking soda, cinnamon, salt and nutmeg in medium bowl. Gradually add flour mixture to butter mixture, beating at low speed until well combined. Stir in chocolate chips.
4. Drop dough by heaping tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 8-10 minutes or until set. Cool on cookie sheets 1 minute. Remove to wire racks, cool completely.
Makes about 3 1/2 dozen cookies.
Cappuccino Spice Minis: Prepare dough as directed; drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 375F about 7 minutes or until set. Makes about 7 dozen mini cookies.