Heat oven to 350 F. Line a cooling rack with paper towels.
In a medium bowl, combine the flour, baking powder, cinnamon and salt. In a larger bowl, beat the butter and espresso powder of coffee until well combined. Add the confectioners' sugar and brown sugar and beat until combined. Stir in the flour mixture about 1/2 cup at a time, mixing well after each addition. Stir in the chocolate chips.
Put the granulated sugar in the small, shallow bowl. Scoop out about 1 tablespoon of dough and flatten it slightly into a disc. Dip one side into the granulated sugar and then set the disc, sugar side up, on an ungreased baking sheet. Repeat with the remaining dough, spacing the discs about 2 inches apart. Bake until the edges start to darken, 12 to 14 minutes. (Begin checking after 12 minutes, but don't be tempted to remove then too soon.)
Let the cookies cool for 1 to 2 minutes on the baking sheets. Transfer then to the paper towel lined racks to cool completely. Bake the rest of the dough the same way.
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|Serving Size: 1 Dozen (580g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1391 (50%)|
|Amt Per Serving||% DV|
|Total Fat 154.6g||206 %|
|Saturated Fat 95.6g||478 %|
|Monounsaturated Fat 42.6g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 305.3mg||94 %|
|Sodium 132.6mg||5 %|
|Potassium 711.6mg||19 %|
|Total Carbohydrate 353.7g||104 %|
|Dietary Fiber 12.7g||51 %|
|Sugars, other 340.9g|
|Protein 22.2g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2788
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