TLC Cooking "Cappuccino Spice Cookies"

Cappuccino Spice Cookies

by the Editors of Publications International, Ltd.

Browse the recipe Cappuccino Spice Cookies

Cappuccino Spice Cookies

YIELD Makes about 3-1/2 dozen cookies
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INGREDIENTS

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	eggs
1	teaspoon vanilla
2‑2/3	cups all-purpose flour
1	teaspoon baking soda
3/4	teaspoon ground cinnamon
1/2	teaspoon salt
1/4	teaspoon ground nutmeg or cloves
3	cups double chocolate or semisweet chocolate chips

PREPARATION:

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.

This recipe appears in: Ginger & Spice