Espresso Cinnamon Chocolate Chip Cookies

Possibly one of the best cookie recipes ever, adapted from, you can use any coffee based liqueur to rev up the caffeine in this masterpiece.


2 ½ cups unbleached all-purpose flour
½ tsp. kosher salt
1 tsp. baking soda
½ tsp. ground cinnamon
1 ½ tsp. instant espresso powder
2 sticks (1/2 cup) unsalted nondairy butter substitute or butter, room temperature
1 cup brown sugar
½ cup granulated sugar
1 ½ tsp. pure vanilla extract
3 tbsp. coffee liqueur such as Kahlua, Sabra, Bailey’s
2 large eggs, room temperature
2 cups semisweet chocolate chips


In a bowl, combine the flour, salt, baking soda, cinnamon, and espresso powder. 

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars until light and fluffy. 

Add the vanilla and coffee liqueur and combine again. 

Add the eggs, one at a time, scraping down the bowl as necessary. 

Add the flour mixture slowly and beat until just combined.  

Fold in the chocolate chips.  Cover the dough with plastic wrap and place in the fridge for 2 hours (or up until 3 days). 

When ready to bake off the cookies, line baking sheets with parchment paper and preheat the oven to 375F. 

Use an ice cream scoop to form mounds of dough and place 9 cookies on each baking sheet allowing room to spread. 

Bake for 10 minutes and allow to cool before eating.  Makes approximately 28 cookies.

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