4 C Cookies - chocolate, cinnamon, coffee and caramel

I told a friend, I would make cookies for her daughter’s engagement party.  I don’t make fancy, frosted cookies so I debated what I should make.  I have been looking at old recipes that we liked.  This is one of them.  My guess is that most people can’t turn down a good chocolate cookie.  I used both caramel and chocolate chips plus coffee and cinnamon, in the cookies.

I found this on King Arthur’s Flour.  I am always successful there.  Try their chocolate chip cookies and brownies.  

Double Dark Mocha Drops (Slightly adapted)

• 1/2 cup melted margarine

• 1/3 cup granulated sugar

• 1/4 cup light brown sugar

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 tablespoon instant coffee

• 1 teaspoon ground cinnamon

• 1  egg

• 1 teaspoon pure vanilla extract

• 1/4 cup Dutch Dark Cocoa

• 1 1/4 cups all-purpose flour

• 2 cups chips: caramel and chocolate (I had more chocolate than caramel, only about 1/2 cup caramel)

  

  Directions

1) Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.

2) Combine the melted butter, sugars, baking soda, salt, espresso powder, and cinnamon in a mixing bowl.

3) Beat until the mixture is smooth.

4) Add the egg and vanilla, and again beat until thoroughly combined. The mixture will look a bit grainy; that’s OK.

5) Beat in the cocoa.

6) Add the flour, beating slowly to combine.

7) Add the chips, mixing until they’re well-distributed.

8) Drop the dough by teaspoonfuls onto the prepared baking sheets. A teaspoon scoop works very well here. If the dough begins to stick, simply dip the scoop in cold water. Space the cookies at least 1″ apart.

9) Bake the cookies for 7 to 8 minutes; the cookies should seem barely done. If you attempt to pick an oven-hot cookie off the baking sheet, it’ll fall apart.

10) Allow the cookies to cool right on the baking sheet.

This is linked to Whatcha Got  and Sweets For a Saturday  See Ya in the Gumbo     Frugal Antics of a Harried