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1
Preheat oven to 350 degrees F.
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2
Lightly grease cookie sheet (I like to use multiples, no waiting for cool time) In a medium bowl, combine flour, cocoa powder, cinnamon, baking soda and salt.
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3
In a large bowl, cream butter, brown sugar and white sugar together until light and fluffy (this may take several minutes, depending on the strength of your mixer).
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4
Beat in eggs one at a time, mixing well.
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5
Mix in extracts.
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6
Combine instant coffee and water in a small bowl and stir until fully dissolved.
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7
Mix coffee into butter/sugar mixture.
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8
Gradually mix flour mixture into butter mixture.
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9
Set aside 1/2 cup of morsels (for sprinkling and making the cookies pretty), and stir remaining morsels into dough.
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10
Drop by cookie scoop (or by rounded teaspoonfuls) onto prepared pans.
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11
For visual effect, sprinkle a few of the reserved morsels onto each cookie.
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12
Bake for 10 to 12 minutes, or until edges look done but centers appear slightly underbaked (I find that after the first batch, consecutive batches may take as little as 6 minutes to bake- I watch them carefully to prevent overbaking).
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13
Allow to cool on pan for 5 minutes, then transfer cookies to a wire rack to finish cooling (be sure to eat at least one cookie while still warm!
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14
).
