Black and White Espresso Chip Cookies

Delectable treat for all coffee lovers -- a hint of cinnamon & spice adds extra zing! Simply divine when served with a frothy white mocha.

2 1/2 cups flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 cup butter
2/3 cup brown sugar packed
2/3 cup granulated sugar
2 eggs
8 tsp instant espresso powder
4 tsp real vanilla
1 cup white chocolate chips
1 cup milk chocolate chips
1 cup chopped pecans
2 tsp espresso powder
2 tsp raw sugar (or natural unrefined)

Preheat oven to 350.
In small bowl, dissolve 8 teaspoons espresso powder in the vanilla. Set aside.
In medium bowl, sift together flour, baking powder, spices & salt. Set aside.
In separate bowl, cream together sugars and butters on medium speed until well combined. Add eggs. Add espresso-vanilla mixture. Then fold in flour mixture (in 3rds) and combine thoroughly after each addition. Stir in white and milk chocolate chips and pecans. Cover & refrigerate dough at least 1 hour.

Line cookie sheets with Silpats or parchment paper. Combine remaining 2 teaspoons espresso powder with 2 teaspoons raw sugar. Lightly mold large spoonful of dough and place on prepped cookie sheets approx 2-inches apart. Lightly sprinkle espresso-sugar powder on top. Bake 9 to 12 minutes or until cookies are lightly brown on bottom. Cool. Store in airtight container for up to 1 week.

Recipe Summary:
Yield: 4 dozen
Prep Time: 20 minutes; chill time 1 hour
Cook Time: 9 to 12 minutes

Other recipes by Lost Mountain Lodge:
Fresh Tomato, Basil & Feta Fritatta

Recipe Provided By:
Lost Mountain Lodge
Sequim, WA

Sequim Bed and Breakfast Inns