Cinnamon Espresso Chocolate Cookies

Sometimes I do things that are not so clever and leave me scrambling to figure out a backup plan.  This is not a great trait for someone in my profession, but at the very least I can comfort myself in knowing that my back up plans work well regardless.

I had a Christmas party at my home on Saturday, which was fantastic, and my fantastic friends brought a lot of fantastic treats and goodies which were far too bountiful to be consumed in one night.  So, I had leftovers.  My office is having a tree-trimming party tomorrow afternoon, for which I thought ‘well hey!  I already have a ton of baked goods at home – I’ll just bring those!”

Those baked goods included lefse, sugar cookies, some sort of pumpkin bread loaf, and a lot of wonderful ginger molasses cookie sandwiches filled with a cream cheese filling.  They were by far the most delicious and bountiful of the leftovers – Surely I’d have enough for my colleagues.

I got home after work today to find that one of my roommates had eaten all of them.  Not the lefse or sugar cookies, just the cookie sandwiches.  Which is fair, I hadn’t told anyone of my intended re-use for them (what’s Christmas without regifting?) So I had no one to blame but myself.

Plan B!

Cinnamon Espresso Chocolate Chip Cookies

IMG_1013

2 1/4 c all purpose flour

1 tbsp ground cinnamon

1 tsp baking soda

1/2 tsp salt

1 1/2 c golden brown sugar

1 c unsalted butter, room temp

2 large eggs

4 tsp espresso powder

2 tsp vanilla extract

2 c milk chocolate chips

preheat oven to 350 degrees, spray down your baking sheets with nonstick spray.

mix up your flour, cinnamon, baking soda and salt in a medium bowl.

using an electric mixer, beat your sugar, butter, eggs, espresso powder and vanilla in a large bowl until well blended.

beat in your flower mixture and stir in all of your chocolate chips.

dropp your dough by rounded teaspoonfuls onto your sheets, two inches apart.

do not flatten your dough.

bake cookies until they’re brown on top but still slightly soft to touch (about 14 minutes)

Cool and devour.

Wine always makes me bake better.

Wine always makes me bake better.

I ate a sample (read: a lot) and I hope my colleagues enjoy them as much as I do tomorrow.

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