1 c ap flour - if dough seems too wet can add more, a tablespoon at a time.
1 1/2 tsp ground cinnamon
1 tsp baking powder
2-3 pinches of coffee grounds
1/2 tsp baking soda
1/4 tsp kosher salt
1 eggs
1 tsp vanilla extract
8 tbs dairy free butter
1/2 c granulated sugar
1/2 c light brown sugar packed
8 oz dairy free chocolate chips
Preheat oven to 350 degrees F. Line a baking sheet with parchment and set aside.
In the bowl of a stand mixer, combined butter and sugars. Mix on medium to medium high until light and fluffy.
Add the egg and the vanilla and mix until combined thoroughly.
Add salt, coffee, cinnamon, baking soda, baking power, and coffee and mix thoroughly.
Add flour and chocolate chips and mix just until combined. Dough should come together and pull away from sides slightly. If it is too wet, add more flour. I was fine with exactly 1 c.
Chill dough for 30 minutes.
Scoop large tbs size balls and place 2" apart on sheet. Bake 12-18 minutes depending on size of cookies. They should be brown on the edges and cracked on the top.
Let cool on the pan for 5 minutes then transfer to a wire rack to cool completely.
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