Cappuccino Cookies with espresso and white chocolate
I might have a problem.
I check the weather. I sometimes watch the news… just for the weather. I’m obsessed with the weather.
See… if it’s raining then I can’t go for a bike ride. If I can’t go for a bike ride then I have to find some sort of other exercise to do to keep my crazy brain from going crazy. If I can’t find another exercise to do then I just end up doing halfass yoga in my living room for like… three minutes, before I get bored. If I get bored then I start plucking my eyebrows and trying on random lipsticks in my medicine cabinet. If I try on too many lipsticks I walk around my house looking like a lady of the night (you know…), and I really hate when that happens.
… Then the day is over and all I have to show for it is smeared lipstick on my face, the wine I’m drinking in despair, my cat, and episodes of Top Chef and Teen Mom 2. See what I’m dealing with here?
I checked the weather for tomorrow. The weather icons show a sun (promising), clouds (uh-oh), rain drops (craptown) and a thunderbolt (oh, come on!). Seriously?! Who is in charge here?
What am I supposed to do with that!? LipstickWineCatlady is soooo not a good look for me.
One of the other things I do on rainy days (besides being a crazy cat lady) is make cookies.
Let’s be honest… I make cookies almost every day. I need no excuse or water from the sky.
These are just like chocolate chip cookies with white chocolate and spiked with instant espresso powder. Are you with me?
Do you use instant espresso powder? I love it in baking. Instant espresso powder really kicks up the flavor in a chocolate recipe and it’s a great way to sneak in a coffee flavor without crunching down on ground coffee beans. The finer the instant espresso powder is the easier it will dissolve into the cookies. I used a slightly chunkier instant powder and so my cookies had tiny bits of coffee. I loved it. Close your eyes and pretend that the white chocolate chunks are the cream in your cappuccino. Yea. Good.
Cappuccino Cookies
Makes: about 2 dozen cookies
1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons instant espresso or coffee powder
1 cup white chocolate chunks
Place racks in the center and upper third of the oven and line two baking sheets with parchment paper. Set aside and we’ll preheat the oven after we chill the dough.
In a medium bowl, whisk together flour, baking soda, salt and instant espresso powder.
In the bowl of a stand mixer fit with a paddle attachment, beat together butter and sugars until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the butter mixture with a spatula. Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1 to 2 minutes. Beat in the vanilla extract. Stop the mixer and add the dry ingredients, all at once to the butter mixture. Beat on low speed until just combined. Stop the mixer, add the chocolate chunks and fold together with a spatula until well combined. Cover the dough with plastic wrap and refrigerate for about 45 minutes.
Just before you’re ready to bake the cookies, preheat the oven to 350 degrees F.
Scoop cookie dough by the heaping tablespoonful onto the prepared baking pans. Bake for about 12 minutes, until lightly browned around the edges. Remove from the oven, allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely. Store cookies in an airtight container. Cookies will last several days. They’re yummy.
287 Comments Add A Comment
OMG, how awesome are these, thank you.
Do we need to sift the flour?
whisking it will be fine, but sifting sure can’t hurt!
What do you do with all of those de-larptious leftovers??? Do you feed your friends and neighbors?
Just curious! :)
p.s. I love your blog. You are as equally creative with your writing as you are with your baking!!!! When will your cookbook be coming out?
These cookies were amazing! I made mine with Nescafe instant coffee (from India – it’s just better there for some reason) and semi-sweet chocolate chips as I am not a fan of white chocolate. I also made them bigger and thicker, just because that’s how I like my cookies. Thanks for the recipe!
I will try these one, they look and sound divine!
Fabulous cookies. My friend has made them and I have had 2 already today!
It’s midnight on the east coast and I just pulled my final batch out of the oven… I’m going to be up all night because I can’t stop eating these!! These are my new favorite cookies and I’ve made a looottt of cookie recipes. Thank you so much for sharing, I’m bound to impress people with these!!!
These came out great! Everyone in my house liked them, including me :D
These are amaaaaazing! I couldn’t stop eating the dough!
I made these!!! The flavor is brilliant….cant stop eating ‘em
I can’t add anything to the praises of this recipe. A friend from Canada sent it to me, and I’m making them (2nd batch in 2 days) for a coworker’s birthday today. Only thing, though – you don’t say when to add the vanilla. I put it in with the eggs (wet ingredients). The dough is chilling right now, and I’ll have nice fresh cookies for the office. I’ll be popular today!
I tried to make the cookies followed everything to the letter I don’t own a mixer (life of a college student) but my dough won’t form it looks as if something is missing. Please help I really want to try these cookies ;)
you could add the egg white if the dough isn’t coming together. hm… it’s hard for me to know what’s gone awry.
I added an extra egg, some pieces actually look like cookie dough and others are combined but they’re dry
Thank you for sharing this wonderful recipe. I made the cookies recently and loved them!
I love coffee and coffee works wonderfully well in a cookie:)… great for gift giving.
Will definitely be making them again!
Thank you…
Just popped a small test batch into the oven then realised that I’d forgotten to add the full amount of flour! Nevertheless, the smell and taste are great… will try again now with the correct proportions!
I’ve just made these!! Yummmm… The dough is actually yummier.. I even licked the spatula, the bowl and the beaters! I’m gonna send these cookies to my Mom, she’s gonna love it since she’s a coffee addict.. Thanks a bunch Joy!!
I want to make a huge batch of cookies this weekend and i just wanted to know if I can substitute demerara sugar for brown sugar in most of your cookie recipes. Brown sugar is not easily available where I live and the imported brown sugar that is available is very expensive.
oh another questn,I looked everywhere but no instant expresso powder available, can I use instant coffee powder. I do hav coffee beans.
Somebody please answer my brown sugar (if demerara sugar can be used intead) query, coz I really wanna make these but I am running outta time.
instant coffee powder would be fiiiine!
lol, just read the recipe again and you have given the optn of coffee powder. Stupid me.
I don’t blame you for the ‘fiiiine’…hehe
Aditi, The pains of living in India! I understand! I used Demerara sugar instead of regular (Muscavado) and the cookies came out perfectly well. I just made sure the butter was REAAALLLLYYY soft!
My cookie dough is currently chilling in the refridgerator. Just realized I didn’t add the vanilla – was only looking at my instructions instead of my pile of ingredients!! Darn it all – I wonder how they’ll come out without it?
Aww DANG. I’m such a frickin’ robot! I skipped the vanilla and now Im attempting to “sprinkle” it on the already mixed dough (spreading the dough out while also trying to not over mix). SIGH. It smells AH-MAZING. It’s chilling now. We shall see how this vanilla sprinkle technique (patent pending) works out ; ) Using the espresso I got from Enjoy!