This recipe is from ABT and was adapted from Absolutely Chocolate from Fine Cooking
2 Cups unbleached all- purpose flour
1/2 Tsp Baking powder
3/4 Tsp ground cinnamon
1/4 Tsp salt
10 Oz unsalted butter (at room temperature)
3 Tbsp espresso grounds (fine – use grinder or food processor if necessary)
1 Cup confectioners sugar
1/2 Cup confectioner’s sugar
1 1/2 Cup semi-sweet chocolate chips
1/4 Cup of sugar for decoration
Preheat oven to 350 F. In a medium bowl, combine flour, baking powder, cinnamon and salt. In a larger bowl, beat the butter and espresso grounds until combined. Add the brown sugar and the confectioner’s sugar and beat until combined. Stir in the flour mixture about 1/2 a cup at a time and mix well as you add. Next, add the chocolate chips and mix well.
Put the granulated sugar in a small bowl. Scoop out 1 round Tbsp of dough and and flatten slightly. Dip one side of the dough into the granulated sugar and set sugar side up on an un-greased baking sheet. Repeat with the remaining dough, spacing the discs about 2 inches apart. Bake until the edges start to darken, 12 – 14 minutes.
Place paper-towels 2 cooling racks. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to the cooling racks.