09 March 2012

Chef Cookies: Cinnnamon-Espresso Chocolate Chip Vegan Style

Espresso Chocolate Chip Cookies
Espresso Chocolate Chip Cookies (Photo credit: MomPOM/Jenn)

From Denny:  Raise your hand if you love the combination of coffee, chocolate and cinnamon.  Yeah, I thought so; me too.   This easy recipe is from Chef Chloe Coscarelli, a winner of the Food Network's "Cupcake Wars."

Over at MSNBC's "The Today Show" Chef Chloe served up two cool vegan recipes, one for pasta and the other for chocolate, espresso, cinnamon cookies. (The pasta recipe is over at The Healing Waters, my health blog, go here.)

When you feel like eating something vegan and chocolate at the same time, try giving this interesting recipe a try.  Check her out in the video clip too:

Cinnamon-Espresso Chocolate Chip Cookies

From:  Chef Chloe Coscarelli, a winner of the Food Network's "Cupcake Wars."

Servings:  Makes 26 cookies that are 3-inch across

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup vegan margarine 
  • 3 tablespoons instant espresso powder
  • 1 cup powdered sugar
  • 1/2 cup packed brown sugar
  • 1.5 cups semisweet chocolate chips (dairy-free)
  • About 1/4 cup granulated sugar for sprinkling
Make ahead tip: Cookie dough can be made in advance and kept refrigerated for up to one week or frozen for up to one month.
Preheat the oven to 350 degrees Fahrenheit. Line two or three large baking sheets with Silpat or parchment paper.
In a medium bowl, whisk together flour, baking powder, cinnamon and salt.
Using a mixer, beat margarine and espresso powder until well combined. Add powdered sugar and brown sugar, and beat until combined. Mix in the flour mixture 1/2 cup at a time. If dough seems too dry to scoop, add 1 to 2 tablespoons water. Stir in chocolate chips.
Scoop about 2 tablespoons dough at a time. Roll each scoop in a small plate of sugar. Place each scoop, round side up, on the prepared baking sheets, about 2 inches apart. For crisp cookies, gently flatten the dough with the palm of your hand. For soft cookies, leave as is. Bake about 12 to 14 minutes, or until the edges are browned. Let cool and serve.

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