No half baked idea


Chocolate chip cookies are comfort food for a reason, so when I ventured into ‘experiementing’ with my prized recipe for this indulgence, the thought occurred, “Umm, do I really want to do this?”…..The result wins a place in my heart and an addition to my handwritten recipe files.   Enjoy!

Chocolate & Cinnamon Chip Cookies

Preheat oven to 350 degrees

4 cups AP flour

1 teaspoon espresso powder

1 teaspoon kosher salt

1 teaspoon baking soda

Juice of one medium lemon (approximately 2 Tablespoons)

2 teaspoons vanilla extract 

2 cups brown sugar

1 cup granulated sugar

1 and 1/2 cups unsalted butter (room temperature) 

2 eggs (room temperature)

2 egg yolks (room temperature)

2 cups bittersweet chocolate chips

1 cup cinnamon chips

Assemble all ingredients prior to baking. 

Sift:  Flour, salt, baking soda and espresso powder; set aside.

Cream:  In a large mixing bowl, whip room temp butter until light and fluffy, add sugars and continue beating until a silky consistency is achieved.  Stir in vanilla and mix thoroughly.  Beat in the eggs next, adding one at a time until all are combined and creamed mixture is again, light and fluffy.  Add lemon juice and beat for another few seconds.  Now, combine the sifted dry ingredients gradually, about one cup at a time, being careful  not to overwork the  dough.    (All we want to do at this point is combine our wet and dry ingredients).  Once the flour is added, carefully fold in the chocolate and cinnamon chips. 

Using a large spoon, cookie or ice cream scoop, make large golf-ball sized mounds of cookie dough and place upon a parchment lined cookie sheet.  Bake for 15 to 18 minutes at 350 degrees (baking times will vary according to altitude and oven, types.  Cookies should be slightly browned around the edges and the centers set, not mushy!).  Move baked cookies  to a wired cooling rack and allow them to cool thoroughly before storing them in an airtight container.

~ by coffeegrounded on January 8, 2009.

2 Responses to “No half baked idea”

  1. kiwidutch, thanks for stopping in. I LOVE these cookies. I don’t think you’ll be disappointed, nor will your kiddo’s. Zip me a note if you have any questions.
    Happy bakes 2U!


  2. Oooh these look TEMPTING! I’m storing this recipe for when the kids are poking me in the school holidays for a baking session.


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