Ingredients
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3 cups flour
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8 teaspoons cocoa powder
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1 tablespoon ground cinnamon
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup butter, softened
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1 cup packed brown sugar
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1/2 cup sugar
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2 eggs
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1 teaspoon vanilla extract
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1 teaspoon almond extract or 1 teaspoon orange extract, gives a nice flavor,too
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5 tablespoons instant coffee
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3 tablespoons warm water
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2 (10 ounce) bags Nestle semi-sweet and white chocolate swirled chocolate morsels, divided (or substitute 1-10oz bag of semisweet and 1-10oz bag white chips)
Instructions
- Preheat oven to 350ºF.
- Lightly grease cookie sheet (I like to use multiples, no waiting for cool time) In a medium bowl, combine flour, cocoa powder, cinnamon, baking soda and salt.
- In a large bowl, cream butter, brown sugar and white sugar together until light and fluffy (this may take several minutes, depending on the strength of your mixer).
- Beat in eggs one at a time, mixing well.
- Mix in extracts.
- Combine instant coffee and water in a small bowl and stir until fully dissolved.
- Mix coffee into butter/sugar mixture.
- Gradually mix flour mixture into butter mixture.
- Set aside 1/2 cup of morsels (for sprinkling and making the cookies pretty), and stir remaining morsels into dough.
- Drop by cookie scoop (or by rounded teaspoonfuls) onto prepared pans.
- For visual effect, sprinkle a few of the reserved morsels onto each cookie.
- Bake for 10 to 12 minutes, or until edges look done but centers appear slightly underbaked (I find that after the first batch, consecutive batches may take as little as 6 minutes to bake- I watch them carefully to prevent overbaking).
- Allow to cool on pan for 5 minutes, then transfer cookies to a wire rack to finish cooling (be sure to eat at least one cookie while still warm!).