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)


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.


Essential Chewy Sugar Cookie – KAF

If I was going to have a love affair, it would be with KAF.  Every recipe, I make from their recipes has been a success.  Not only a success but usually the best of a kind.  I still hold that their best chocolate chip cookies are honestly the best. We see the Ultimate CCC often but in my opinion, none of them beat King Arthur Flour. 

I have tried them.  When, I see a chocolate chip cookie, proclaimed as the ultimate, the best, the greatest, I make it to see if I can find one better than KAF.  So far, I have not.  The same goes for their brownies.

This time, I made their chewy sugar cookie which is really chewy, as long as you don’t overbake it.  I went with underbake, just by a minute and it worked.  They were done and the bottoms were a light golden.

I used green and yellow sugar to coat them but the yellow hardly shows.  I have some crystalized brown sugar that I would like to try, next time.

The Essential Chewy Sugar Cookie from King Arthur Flour

Yield:  3 dozen

  1. Preheat over to 375 degrees. Lightly grease or line baking sheets with parchment paper.

  2.  In a large mixing bowl, beat together the butter, granulated and brown sugars, corn syrup, vanilla, nutmeg, baking powder, baking soda, salt, and egg. Stir in the flour

  3. Place the coarse sugar in a shallow dish. Drop the dough by the Tablespoonful into the sugar, rolling the balls to coat them. Place on prepared baking sheets. 

  4.  Bake the cookies for 10 minutes until the edges are just barely beginning to brown, they’ll look soft. If you bake these cookies too long, they’ll be crunchy, not chewy. Remove them from the oven and cool on the baking sheet for 5 minutes, then transfer them to a rack to cool completely.

This is linked to My Favorite Finds and My Meatless Mondays   Sweets for Saturday    Holiday Food Blog Hop    Sweet Treats Thursdays