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Cinnamon and Coffee-Infused Chocolate Chunk Cookie Dough

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Makes 12 or more 1x

Time 1 hour

Units Scale

Ingredients

  • 3 cups all purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 tablespoons cinnamon
  • 2 cups brown sugar
  • 1 cup (two sticks) salted butter, room temperature
  • 2 large eggs
  • 2 tablespoons instant espresso
  • 1 tablespoon hot water
  • 2 teaspoons vanilla extract
  • 15 ounces milk chocolate, roughly chopped
  • Flaky salt, for sprinkling

Instructions

  1. In a medium-sized bowl, whisk together flour, baking soda, baking powder, and cinnamon until well combined. Set aside.
  2. Using a stand mixer or a large bowl with a hand mixer, combine butter and brown sugar and beat at medium speed until light and airy (about 3-4 minutes). Add hot water to instant espresso, and stir to dissolve. Add eggs, vanilla extract, and dissolved instant espresso liquid to butter and sugar and continue to mix. Slowly add dry ingredients until well combined. Using a spatula, fold in chopped milk chocolate until evenly dispersed.
  3. If freezing immediately: Roll dough into a large log and seal tightly with plastic wrap. When ready to bake, allow time to thaw, then cut into ½-inch-thick disks and bake at 375 F until fully cooked, about 15 minutes.
  4. If baking immediately: Preheat the oven to 375 F, scoop and roll dough into balls (about 2-3 tablespoons each), place on a parchment-lined baking sheet, and bake until desired texture is achieved (about 10-12 minutes for soft, chewy cookies, or 15-18 minutes for crunchier cookies).
  5. Alternatively: Use a stand mixer or a large bowl with a hand mixer to blend a 1:2 ratio of cookie dough to vanilla ice cream, and freeze until ready to enjoy.**Consuming raw or undercooked eggs might increase your risk of foodborne illness.

— Recipe by Erika Houle