This cookie?
It's a yummy one. A really yummy one! I mean a really yummy one! LOTS of flavor going on.
Chocolate.
And espresso.
And white chocolate.
And cinnamon.
And cinnamon chips.
If you don't tell people what's in them, they will try to guess. Mint? Ginger? What is that?
Besides all that, they stay soft and bendy and just such a great texture. We made these last summer and turned them into ice cream sandwiches with homemade ice cream, and let's just say that when they came out to the table, a lot of "num...num...num" could be heard shortly thereafter.
Want one?
And they are as easy as any chocolate chip cookie. No differences here, just a boost of flavor from all of these ingredients. And yes, this is another King Arthur Flour recipe. What can I say? I love their website of recipes.
- 1/2 cup (8 tablespoons) butter
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon to 1 tablespoon espresso powder; optional, to taste
- 1 teaspoon ground cinnamon, optional* (I used!)
- 1 large egg
- 1 teaspoon vanilla
- 1/4 cup Double-Dutch Dark Cocoa or King Arthur All-Purpose Cocoa
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- 2 cups chips: cappuccino, cinnamon, chocolate, or a mixture
I used both ground cinnamon and cinnamon chips. And I couldn't find cappuccino chips, so I used 1 cup of white chocolate chips and 1 cup of cinnamon chips.
I debated about adding some of these. Have you seen these?
That's right. Red Velvet M&M's. And anyone who knows me knows that I'm not a Red Velvet fan. I just have never gotten on the Red Velvet bandwagon, cause I just don't get what "red" tastes like. Red is a color for me not a flavor - artificial or natural either one.
But I'm willing to try. One. More. Time.
So I bought a package. And we tasted a few.
And we still don't get it. So I didn't add any to these cookies. If you are a Red Velvet fan, you could add some of these M&M's to the cookies, or perhaps just decorate the tops of the cookies with them before you slide them in the oven. I, however, have another use in mind for these. Stay tuned. Same bat channel and all that...
I creamed together the butter, sugars, soda, salt, espresso powder and cinnamon. I added the egg and vanilla, and like KAF says, the batter will look a little grainy at this point. That's ok. Then I beat in the cocoa and the flour and the chips. All pretty much like a standard chocolate chip cookie recipe.
Since some of the comments talked about the cookies not spreading and since I had chilled the dough before baking, I flattened mine out a bit before baking.
And they baked up just fine for me. Look at all those chips!
My final step was to dip in some white chocolate - some with a touch of red gel paste added to the white chocolate for Valentine's - but they are yummy even without that final garnish. I mean danish. (Long story for another day, but it's a funny one!)
The rest I took into work, and this is where people were guessing what the flavor combination was. If you look between and underneath the hearts, you can see these Double Dark Mocha Drops. (I just realized that I never told you the name of these cookies. Bad Deb. Bad, bad Deb.) Sigh.
I recommend you try these cookies. Try both cookies, but if you are looking for a cookie that is well worth the indulgence and calories, go for the Double Dark Mocha Drops over the Strawberry Valentine ones. Both good, but the Double Dark Mocha Drops have the most flavor boost of the two. Hands down.
Or hearts down.
Or yes, it's time for me to sign out now.
Thanks for stopping by!
Deb
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