We must be having a little sweets week here, although in all fairness… my cookies were made and photographed before Mom even thought about making that cake. So ha! ;)
She did help me make the cookies though, I saved the cappuccino chips for a day she was planning on being up at my house so we could sample and bake together!
I knew she wouldn’t be able to pass up the cappuccino chips I found while strolling the bulk section of Central Market!
And these cookies were exactly… I mean, exactly what I had in mind to use the chips in! Thick and chewy and chocolaty, with the perfect coffee compliment.
And I mean that in multiple ways… the coffee compliment of the cappuccino chips to the chocolate… and the cookies as a whole were a great compliment to my morning coffee. Yes. I ate cookies for breakfast. Multiple times. ;)
I love that they stayed chewy for all the days I had some left, and I also love that after a day or two the cappuccino flavor kind of integrated into the whole cookie, so yummy!
So if you want to make your own Chocolate Cappuccino Chip Cookie, first you have to go peruse local specialty grocery store and find some Cappuccino Chips, and then you can follow the recipe below!
- 1 1/2 cups flour
- 3/4 cup cocoa powder
- 1/2 tsp baking soda
- 3/8 tsp salt
- 1/2 cup light corn syrup
- 1 tbsp molasses
- 1 large egg white
- 1 tsp vanilla
- 12 tbsp unsalted butter, softened
- 1/3 cup packed dark brown sugar
- 1/3 cup granulated sugar, plus 1/2 cup for rolling
- 1 cup cappuccino chips
- Whisk flour, cocoa, baking soda and salt together in a small bowl. Whisk corn syrup, molasses, egg white and vanilla together in another small bowl.
- Using a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and 1/3 cup granulated sugar together on medium speed until light and fluffy. Reduce speed to low and add corn syrup mixture and beat until fully incorporated. Scrape bowl as needed. Add flour mixture and cappuccino chips and mix until just incorporated. Give dough final hand stir to ensure no flour pockets remain. Refrigerate dough for 30 minutes to firm slightly.
- While dough is refrigerating, preheat oven to 375 and prepare baking sheets with parchment or silpats. Place remaining 1/2 cup sugar in shallow dish.
- When dough is chilled, working with two tablespoons of dough at a time, roll into balls, then roll in sugar to coat; space 2 inches apart on prepared baking sheets.
- Bake cookies until edges have begun to set but centers are still soft, puffy, and cracked (cookies will look raw between cracks and seem underdone), 10-12 minutes, rotating baking sheet halfway through. Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack and let cool before serving.
- Enjoy these soft chewy cookies with a glass of milk or coffee!
And, it’s probably just me, but part of the fun was arranging those last four cookies on that big baking sheet… Mom made fun of me a li’l bit on instagram ;)