Ah, cookies. These are a new favorite in our house. My non-coffee-drinking husband even approves, and in the last few days I have consumed more of them than I would like to admit. The only problem is they have so much espresso in them that they are not toddler friendly- which is pretty hard to explain to a three year old. That being said- they are incredibly yummy and you need to make some, now.
- 3 tablespoons water
- 2 tablespoons espresso powder
- ½ cup butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 2 teaspoons vanilla
- ½ cup cocoa powder
- 2 ¼ cup flour
- ¼ cup sugar
- 2 teaspoons cinnamon
- First, combine water and espresso in a small bowl. In a stand mixer, beat butter and sugars. Add eggs, one at a time, followed by vanilla and espresso/water. In a separate bowl, combine the flour, baking soda, cream of tartar, salt and cocoa powder.
- Slowly add in the dry ingredients, scraping down the sides of the bowl as needed.
- Refrigerate dough for 2-4 hours, until firm.
- When ready to bake, preheat the oven to 350F and line two baking sheets with parchment paper.
- Combine cinnamon and sugar in a small bowl, and roll 1 inch balls into the mixture before placing on the cookie sheet.
- Bake for 10-12 minutes until cracks appear on the surface of the cookies.
- Let cool, and store in an airtight container for up to a week.
Recipe by LuLu The Baker.