Cappuccino Chocolate Chunk Cookies are like a hot coffee drink in cookie form. They’re large, crispy on the outside, chewy on the inside, packed with chocolate and generously spiced with enough cinnamon to let you know you’re getting a something more than the typical double chocolate cookie.
Cappuccino Chocolate Chunk Ingredient Notes
Natural cocoa powder results in a thicker cookie, while Dutch process cookies are thinner. The cookies in this photo were made with Hershey’s natural. For the chunks I used Scharffen Berger. A few chunks of white chocolate would have been a nice addition, but I didn’t have any. Chocolate chips also work well.
In the past I always made these cookies with quarter cups of dough so they were quite large. Now I use a medium size cookie scoop. The cookies are still a good size, but not monstrous.
Gluten-Free Cappuccino Cookies
Thomas Keller’s Cup4Cup comes through again! I recently made these using an equivalent amount (320 grams) of Cup4Cup and the cookies turned out perfect.
Cappuccino Chocolate Chunk Cookies
- 2 1/2 cups all-purpose flour (320 grams)
- 1/2 cup unsweetened cocoa powder, natural or Dutch (42 grams)
- 1 teaspoon cinnamon
- 1 1/2 teaspoons instant espresso powder
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 sticks unsalted butter, softened (230 grams)
- 1 1/2 cups granulated sugar (300 grams)
- 1 cup light brown sugar (200 grams)
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups dark chocolate chunks or dark chocolate chips
- Preheat oven to 350 degrees F. and have ready two large baking sheets lined with parchment paper or foil.
- Whisk together the flour, cocoa, cinnamon, coffee, baking powder, baking soda, and salt.
- In the bowl of a stand mixer using the paddle attachment, beat the butter and sugars until creamy. Beat in vanilla, then add eggs, one at a time using lowest speed of the mixer. When eggs are blended, increase mixer speed and beat for 30 seconds, scraping sides of bowl.
- Using the lowest speed of the mixer, add the flour mixture and stir until fully blended. Stir in the chips or chunks.
- You can bake right away, or chill the shaped dough mounds until ready to use. NOTE: I highly recommend chilling. I usually scoop the dough, bake a couple of cookies right away and chill the rest of the pre-scooped dough balls.
- For very large cookies (makes about 24), scoop dough by 1/4 cupfuls onto parchment lined baking sheets, spacing about 3 inches apart.
- For "normal" size cookies (makes 32), use a medium size cookie scoop.
- Bake at 350 for 12 minutes (time will vary based on size) or until cookies are puffed and just slightly firm to the touch. Let cool for about 5 minutes on the baking sheet, then transfer to a rack and let cool completely.