Chocolate meets cinnamon-spiced coffee in these Cappuccino Chocolate Chip Cookies!
Are you looking for a way to “spice up” your collection of chocolate chip cookie recipes? Well look no further…I’ve got ya covered. These Cappuccino Chocolate Chip Cookies start with the flavor of a traditional chocolate chip cookie. Then we kick it up a notch by adding a sprinkling of cinnamon and a couple tablespoons of espresso to the dough. It’s like having your cookie and coffee all in one.
Recipe collecting has always been something I enjoyed. Even when I was in high school, I would read thru cookbooks and mark pages of future recipes I wanted to try. Now, my collection of cookbooks and recipe clippings takes up multiple cupboards and shelves in my house. But even with the invention of the internet and the millions of recipes online, I still enjoy buying cookbooks and paging thru them. Call me old-fashioned.
I found the original recipe for these Cappuccino Chocolate Chip Cookies in an old Land O’Lakes paperback cookbook that my mom had. I LOVED those little cookbooks. Each month, one of these cookbooks would be at the grocery store, near the checkout lane. They had lots of photos in them and each month would be a different cooking theme. Potluck Cooking. Easy Baking. Backyard Barbecue. SO many recipes, so little time! Who agrees? I ALWAYS wish I had more time for baking.
OK, back to this cookie-meets-coffee creation. I am sure you have made countless batches of chocolate chip cookies. These mix up just like all the rest. Cream butter and sugar. Mix in dry ingredients. Stir in chips. Easy peasy! The main difference here is that you are going to add some coffee and melted chocolate to the dough. You simply dissolve a little bit of instant espresso in either milk or coffee liqueur. Either liquid works…the choice is yours and it really just depends on how much coffee flavor you want and whether you happen to have a bottle of coffee liqueur in your cupboard.
The second difference, that adds to the chocolate flavor, is melted chocolate. You are going to stir one ounce of melted semisweet chocolate into the dough. This little bit of additional chocolate just boosts the over all fudgy flavor.
Finally, you need to decide how chocolaty you want your cookies to be. Mine have dark chocolate chips, which makes them VERY chocolaty. You can use semi-sweet, milk chocolate chips, or go crazy and use a combo of two or three. It all depends on how big of a chocolate fix you need! No matter what type of chips you decide to use, I am sure you are going to want these Cappuccino Chocolate Chip Cookies in your recipe collection. Happy Baking!
Yields 3 dozen cookies
- 2 teaspoons instant coffee granules
- 2 tablespoons coffee liqueur or milk
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 (1 oz.) square semi-sweet baking chocolate, melted and cooled
- 2 2/3 cup flour
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 (11 or 12 oz.) pkg dark, semi-sweet or milk chocolate chips
- Heat oven to 375. Dissolve coffee granules in coffee liqueur or milk; set aside.
- In large bowl, combine butter, brown sugar and sugar. Mix on medium speed, scraping bowl often, 1 to 2 minutes, until well blended.
- Add eggs, vanilla and coffee mixture; mix until blended.
- Stir in cooled, melted chocolate.
- Add flour, baking soda, cinnamon and salt. Mix on low speed until combined. Stir in chocolate chips.
- Drop dough by rounded tablespoonfuls onto parchment-lined baking sheet, 2 inches apart.
- Bake for 9-11 minutes, until golden brown. Cool 1 minute on pan; remove from pan and cool completely.