Mocha Cookies with Cinnamon Chips

We have a deck! When we first moved in we had a very, very ugly greenhouse sort of addition that was just barely attached to the house. It was such an eyesore with the wood rotting and the screens completely blown off by the wind. We finally realized there was no way to rehabilitate it so we ended up getting it torn down. Once that was done we needed some sort of outdoor space so we had a deck built. It’s perfect for sitting outside with a cup of coffee and the weekend newspaper while listening to the birds singing and looking at the various creatures that pass through our yard.

All of this is a very long-winded way of getting to the fact that with our new deck we decided to host Mother’s Day for our families. We actually did this last year too but that’s mainly because we were so exhausted from moving and kitchen renovations that we just wanted everyone to come to us. But this year we had more energy and a nice space for everyone to hang out. In the middle of getting together the rest of the food I wanted to bake something that wasn’t too involved but that I thought everyone would enjoy. My favorite cooking blog posted this recipe and since I had all of the ingredients on hand I gave it a try.

The cookies came out great, though they had more of a chocolate flavor than mocha. No one complained, though, and again everyone seems to love the addition of cinnamon chips. The original recipe actually called for cappuccino chips but I didn’t have any luck finding those so just subbed in chocolate chips. But if I ever do find them I’d love to throw them in here.

Mocha Cookies with Cinnamon Chips (Adapted from Culinary in the Desert/King Arthur Flour)

2 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup brown sugar
1 tablespoon espresso powder
16 tablespoons unsalted butter, softened
2 large eggs, room temperature
1 teaspoon vanilla
1 cup cinnamon chips
1 cup semi-sweet chocolate chips

Preheat oven to 375.

In a medium mixing bowl, whisk together flour, cocoa, baking soda and salt.

In a large mixing bowl, beat together butter, sugars and espresso powder until well combined. Add eggs, one at a time, mixing until combined. Mix in vanilla. Add flour mixture and mix just until combined - fold in chips.

Drop dough using a tablespoon cookie scoop onto baking sheets lined with parchment paper. Bake until the cookies are just barely set in the center, about 8 to 10 minutes. Remove and let them sit on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.

Makes about 40 cookies.