Espresso Chocolate Chip Cookies are decadent, combining all the flavors you love; chocolate, coffee, and cinnamon. What else is there?
2 cups all-purpose flour
1/2 teaspoon. baking powder
1 tablespoon espresso powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegan butter (softened)
1 cup powdered sugar
1/2 cup packed brown sugar
1/2 banana, mashed
1/2 teaspoon vanilla
1 cup vegan semisweet chocolate chips
1/3 cup of granulated sugar (to roll the cookie "ball" in before baking)
Preheat the oven to 350°
Lightly grease or line a large baking sheet (or two) with parchment paper.
Whisk together flour, baking powder, espresso powder, cinnamon, and salt in a medium mixing bowl. Set aside.
Cream the butter, powdered sugar, brown sugar, banana, and vanilla using your electric mixer or stand mixer. Add the flour mixture 1/4 cup at a time until well combined. Finally, stir in the chocolate chips.
Scoop about two tablespoons of dough and roll into a ball. Roll the ball gently in a small plate of sugar, covering it completely.
Place about 2 inches apart on a baking sheet. For a crispy cookie, press the dough to flatten it. If you prefer a softer cookie, press down only slightly, or leave it as is.
Bake 10 to 12 minutes, or until the edges begin to brown.
Let cool before serving.
This recipe makes approximately 2 dozen cookies.