Chewy Mocha Cookies
Adapted from Mel's Kitchen Cafe
Makes about 2 dozen
1 ½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup unsweetened cocoa powder
2 teaspoons espresso powder
¼ teaspoon ground cinnamon
6 ounces cream cheese, softened
¾ cup (1 ½ sticks) unsalted butter, melted
1 cup packed light brown sugar
½ cup granulated sugar, plus ¼ cup for rolling
2 teaspoons vanilla extract
1. Line baking sheets with parchment paper or silicone liners; set aside. Place ¼ cup granulated sugar in a small bowl; set aside.
2. In a medium bowl, sift together flour, baking soda, salt, cocoa powder, espresso powder and cinnamon; set aside.
3. In the bowl of an electric mixer, beat cream cheese until smooth. Add butter, brown sugar, and ½ cup granulated sugar, and beat until fluffy and lightened in color, about 3 minutes. Add vanilla extract and beat to combine. Gradually add flour mixture, beating until just incorporated. Chill dough in refrigerator for 20 minutes.
4. While dough is chilling, preheat oven to 325F. Once the dough is chilled, using a heaping tablespoon or a 1-inch cookie scoop, form dough into balls, rolling in sugar to coat completely. Place dough balls on prepared baking sheet, 2 inches apart. Bake, rotating pans halfway through about 12 to 14 minutes. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Brought to you by The Busty Baker (http://www.bustybaker.com)
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