Description
These Rich Espresso-Flavored Cappuccino Cookies combine the bold flavors of espresso and cocoa with the sweetness of semi-sweet and white chocolate chips, creating a perfectly balanced treat. Crispy at the edges and slightly chewy in the middle, these cookies are ideal for coffee lovers seeking a decadent dessert with a caffeine kick.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons instant espresso powder
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and instant espresso powder. Set this mixture aside to combine the flavors evenly.
- Cream Butter and Sugars: Using an electric mixer, beat the softened butter, granulated sugar, and light brown sugar in a large bowl until the mixture turns light and fluffy, which takes about 2-3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Stir in vanilla extract until well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined to avoid overmixing and tough cookies.
- Fold in Chocolate Chips: Gently fold the semi-sweet and white chocolate chips into the dough, ensuring they are evenly distributed without deflating the mixture.
- Form Cookie Dough Balls: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes until the cookies are set around the edges but still slightly soft in the centers for the perfect chewy texture.
- Cool Cookies: Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, allowing them to firm up.
Notes
- Do not overmix the dough once the dry ingredients are added to maintain tender cookies.
- Cookies may appear slightly underbaked in the center; this ensures a chewy texture once cooled.
- For a stronger espresso flavor, increase instant espresso powder by 1 tablespoon.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Make sure butter is softened to room temperature for easier creaming.
