Cappuccino Spice Cookies
Makes about 3-1/2 dozen cookies
|2-1/2||teaspoons instant coffee granules|
|1||tablespoon boiling water|
|1||cup (2 sticks) butter, softened|
|1||cup packed light brown sugar|
|1/2||cup granulated sugar|
|2-2/3||cups all-purpose flour|
|1||teaspoon baking soda|
|3/4||teaspoon ground cinnamon|
|1/4||teaspoon ground nutmeg or cloves|
|3||cups double chocolate or semisweet chocolate chips|
- Preheat oven to 375°F. Dissolve coffee in boiling water.
- Beat butter, brown sugar and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Add eggs, coffee mixture and vanilla; beat until well blended.
- Combine flour, baking soda, cinnamon, salt and nutmeg in medium bowl. Gradually add to butter mixture, beating at low speed until well combined. Stir in chocolate chips.
- Drop dough by heaping tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes or until set. Let stand on cookie sheets 1 minute; transfer to wire rack to cool completely.
Cappuccino Spice Minis
Prepare dough as directed; drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 375°F 7 minutes or until set. Makes about 7 dozen mini cookies.
Check out more recipes for Ginger & Spice