Today I bring you Cappuccino Chocolate Cookies, perfect for a rainy day. I have been reading the Hannah Swensen Book Series by Joanne Fluke, in each book Joanne includes several recipes for desserts as well as a few main courses. I have been wanting to try a recipe but had not had the chance until two weeks ago. A friend of ours had a family emergency so I offered to bring over Dinner and some dessert for the whole family.
This recipe makes somewhere in between 8 to 10 dozen cookies, if that is to much to eat at once feel free to freeze the extras 🙂 The recipe calls for espresso powder, I used Greek Nescafe Classic, next time I think I will try Coffee Extract.I did make a few changes to recipe to accommodate my taste. I absolutely love this recipe, I know I will continue making it for years to come! Enjoy 🙂
4 sticks, (one pound) unsalted butter, melted
1/2 cup espresso powder
1 TBL 1 tsp vanilla extract
3 cups white granulated sugar
3 eggs, beat in measuring cup
2 tsp baking soda
1 tsp baking powder
3 cups milk chocolate chips (A bag plus half a bag of chips)
5 1/2 cups all purpose flour, measured with the scoop and level method
Mix into melted butter the espresso powder and vanilla extract, continue mixing until espresso powder is dissolved. Add in the sugar, eggs, baking powder, and baking soda, mix well. Add in the flour one cup at a time mixing until evenly distributed, continue until all flour has been added in. Mix in chocolate chips using a spatula. Using a medium cookie scoop, drop unto parchment lined cookie sheet, 12 to standard sheet pan. Flatten each cookie with a two inch flat surface (I used a small ramekin bottom). Place cookie sheets into a preheated 375 degree oven for 9-11 minutes. After they come out of the oven leave on pan for two minutes then transfer to cooling rack.