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Cappuccino Cookies

"A coffee and chocolate bite!"

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cappuccino cookies

These cappuccino cookies are part of my coffee dessert recipes collection. These are one of those basic drop cookie recipes - no chillin', cuttin' or waitin' around. Stir. Plop. Bake.

This is a great way to bring a chocolate chip cookie to a get together that isn't the plain ole plain ole. I mean, there are chocolate chips in them - but they have an awesome bittersweet coffee flavor in the crispy cookie part. I probably make this recipe twice a year for NO absolute reason. Just because.

These are made with chocolate morsels, walnuts, and instant espresso. Don't panic on the instant espresso. I use espresso powder - and I have other Italian Dessert recipes and two Italian Cookie Recipes that you can use the powder in. ( I hate it when you buy one item or just ONE recipe). So, you won't be wasting if you get a jar.

But don't get all hung up on the espresso powder either. I've been making these LONG before INSTANT espresso powder was around. You can see how to modify that in the substitutions section below.

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Cappuccino Cookies

YIELD: 2 Dozen

Ingredients

* 12 ounce pack of semi-sweet chocolate morsels, divided

* 1 1/2 tablespoon of instant espresso

* 1 teaspoon of boiling water

* 1 1/4 cup all-purpose flour

* 3/4 teaspoon baking soda

* 1/2 teaspoon salt

* 1/2 cup butter, softened

* 1/2 cup of white sugar

* 1/2 cup of brown sugar

* 1 large egg

* 1/2 cup of walnuts, chopped

Procedure

* Preheat oven to 350 degrees F.

* Melt 1/2 cup of chocolate morsels over double boiler. (And for pity sake - PLEASE USE A QUALITY CHOCOLATE!)

* Dissolve the instant espresso with boiling water, set aside.

* Combine flour baking soda and salt in a separate bowl, set aside.

* In larger bowl combine butter, sugar, brown sugar and instant espresso mixture, beat until creamy.

* Add egg and melted morsels, mix well.

* Gradually add flour mixture.

* Stir in remaining 1 1/2 cups of morsels and walnuts. Mix well.

* Drop dough by level tablespoons, about 2 inches apart, onto ungreased cookie sheet.

* Bake 10-.


Where's the vanilla or almond extract?

It's not a typo that it's omitted! Believe me - you don't need it.


If I don't have instant espresso, what can I use?

The original cappuccino cookies recipe (which I think was in a Good Housekeeping Magazine from the 1980's) called for coffee, and these were the ratios:

  • 2 tablespoons instant coffee mixed with 2 teaspoons of boiling water
  • OR, I used to brew a cup of REAL STRONG coffee

  • Where can I get instant espresso?

    Look in the coffee section of your store - or the International food section. It comes in a tiny jar. Dean and Deluca and other stores like that will carry it too.

    And I'm not a big huge coffee house fan - but I'm betting that they have them somewhere. Although I can tell you, I went on a re-con mission and asked Starbucks - sorry, they don't have it. But, we always got the internet right? Shop and click away.


    What's the difference between espresso and coffee beans?

    Two things - the bean is different. And they are both roasted differently. Espresso beans are roasted until they are oily and dark.

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