Dining In - Cinnamon Espresso Chocolate Chip Cookies

Cinnamon Espresso Chocolate Chip Cookies - Chloe's Kitchen

'Tis the season for cookies! Here is another delicious, easy recipe. It's a little more indulgent and gourmet than your basic chocolate chip cookie and won't please most kids, nor is it recommended you give them to youngsters, given the heaping tablespoons of espresso powder blended into them. These don't include some of the common baked good ingredients like oil or vanilla or even much white sugar, but they have a richness from the margarine and generous amount of chocolate chips, and if you flatten them they are crispy, reminding me of Tate's Cookies (not vegan, but famous for that thin, crisp texture). 

This recipe comes from the vegan baking queen Chloe Coscarelli and was included in her first cookbook, Chloe's Kitchen. I made these a few years ago when I started cooking my way through that book (posts of those cooking experiences here). She shared this recipe with a handful of online publications so you can also find it here, here, and here. I was excited to see that this cookie recipe has come to life in Chloe's new restaurant in NYC called by CHLOE (my post on that here), where she displays stacks of these huge, flattened crispy delights next to the registers. 


Makes about 24 medium-large cookies

2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup vegan margarine (Earth Balance)
3 tablespoons instant espresso powder
1 cup powdered sugar
1/2 cup brown sugar, packed
1 1/2 cups semi-sweet diary-free chocolate chips (I used Trader Joe's brand)
1/4 cup granulated sugar for coating

To Prepare Cinnamon Espresso Chocolate Chip Cookies:

Prepare two large baking sheets with parchment paper. Preheat oven to 350 degrees. 

In a medium bowl, sift together flour, baking powder, cinnamon and salt.


In a separate larger bowl, use a stand or hand mixer to beat the margarine and espresso powder together. Next add in powdered sugar slowly, then add brown sugar and continue to blend with mixer until well combined. Add flour mixture to this about 1/2 cup at a time. Batter will be on the drier side and thick. If batter seems too dry and hard to stir add 1 tablespoon of water. 



Using large spoon or spatula fold in chocolate chips. 

Scoop about two tablespoons of batter onto prepared baking sheets leaving at least one inch between cookies, as they will expand. Press down on each one to flatten the cookie for a crispier finish. Sprinkle granulated sugar on top. 

Bake for 12-14 minutes or until the edges start to turn a golden brown. Let cookies cool completely (otherwise they will fall apart!) and then remove from sheet and serve!