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. I think they’d be great for a cookie exchange.
The recipe is from my friend Val, who got it from Julia Hasson. Over the years we have modified bit by reducing the cinnamon and coffee somewhat (so feel free to use more) and experimenting with different types of cocoa powder. Natural cocoa powder results in a thicker cookie, while Dutch process cookies are thinner. The cookies in this photo were made with regular old 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. This batch turned out particularly nice, and I’m looking forward to passing these around!
By the way, the cookies will be thicker if you chill the dough. I may add a second picture tomorrow of a cookie made with dough that’s been chilled overnight.
Cappuccino Chocolate Chunk Cookies
- 2 1/2 cups all-purpose flour 315 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 8 oz unsalted butter, softened
- 1 1/2 cups granulated sugar 250 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.
- Scoop dough by 1/4 cupfuls onto parchment lined baking sheets, spacing about 3 inches apart. You can bake right away, or chill the shaped dough mounds until ready to use.
- Bake at 350 for 12 minutes 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.completely