Mocha Cinnamon Chocolate Chip Cookies

I tried a new recipe out of a book that shall rename nameless.  You see I was always under the impression that 3 sticks of better was 1 1/2 cups... or 12 ounces.  However you like to roll with the measuring there.    This book says that 1 1/2 cups of butter is 10 ounces.  Huh?  Are they getting gypped out of butter over there?  What's going on?

Anyway, I went with my gut and did 3 full sticks o butter for this recipe and the cookies came out okay.  You see.  I am not a coffee person.  I hardly drink it unless it was with ice and caramel.  I don't really eat coffee ice cream or chocolate covered beans or whatever else my husband devours with coffee.  I get my caffeine in the chocolate form.

The cookies did remind me of my husbands favorite Starbucks Java Chip ice cream though.

And I have to apologize.  I have no photos of the final product.  I was super lazy and really cold this morning and did not want to get out of bed.  Mr. Baking Pixie took the cookies to work and I am pretty sure he will come home with an empty container.

If you want to try the recipe, here is what you will need

2 cups of unbleached all purpose flour
1/2 teaspoon of baking powder
3/4 teaspoon of ground cinnamon
1/4 teaspoon table salt
10 (or cough cough...12) ounces of unsalted butter, softened
3 tablespoons of instant espresso powder (or 4 tablespoons of instant coffee granules)
1 cup of powdered sugar
1/2 cup of light brown sugar, packed
1 1/2 cups of semisweet chocolate chips
about 1/4 cup of granulated sugar for dipping

In a small bowl, mix together the flour, baking powder, cinnamon, and salt.  Set that bowl aside for a moment.  Now with a mixer, cream the softened butter and coffee until light and fluffy.  Add in your sugars and make sure you scrape down the bowl.

Once everything is combined, add in your flour mixture in small batches until blended.  Now dump in your chocolate chips and stir.

Put the granulated sugar in a shallow bowl or plate.  Take about a teaspoon of the cookie dough and flatten it a little.  Dip one side of the cookie in the sugar and place on a cookie sheet, sugar side up. Space the cookies out a bit because they will spread.

Bake the cookies at 350 degrees for about 14 minutes.  The cookies need to get brown around the edges.  Leave the cookies on the cookie sheet for a few minutes before you transfer them to a cooling rack.  I actually put paper towels down on the rack and placed the cookies on top of the paper towels.

I hope you enjoy no matter how much butter you use!!