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.
Cookie Size
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
Ingredients
- 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
Instructions
- 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.
Anna
Hooray! Glad you made the quilting group happy. I just checked my Hershey’s label and it says Natural Unsweetened in the little brown area on the front. Not that it matters since yours turned out great, but here’s a link to the one I used. https://www.amazon.com/Hersheys-Natural-Unsweetened-Cocoa-23-Ounces/dp/B005CUM0J2/ref=sr_1_1_a_it?ie=UTF8&qid=1480719215&sr=8-1&keywords=hersheys+natural+unsweetened+cocoa
Rynda
I used Hershey’s cocoa. It wasn’t labeled as natural. Also used semi-sweet chocolate chips because that’s what I had in the house. I made them smaller, using my 1.5 tablespoon cookie scoop and baked them a shorter amount of time. Turned out great. Everyone in my quilting group loved them.
Sonya
Mmmmm, wow these sound good.
Jenine
I made these cookies a couple of days ago and they are REALLY good. I love the combo of espresso, chocolate, and cinnamon. I couldn’t keep my husband away from the uncooked batter though. So the amount of cookies I ended up baking fell short of the yield amount. Will have to try making some again when he’s at work! Yummo.
Amy
One last stab here. Maybe your baking powder is a little fresher? If it sits in the cupboard too long, it loses some of it’s oomph.
val
I will, once I can find some dutched!
Anna
Hi Amy!If that’s a hijack, what’s a comment ;)? This recipe had baking powder and baking soda, so you’d think the cookies would have had the same amount of rise regardless. The only difference between my cookies and Val’s, was the type of cocoa used…..so I’m grasping at straws trying to figure out the difference in rise. Guess I should make some with natural cocoa or Val should make some with Dutched.
Amy
I’ve read a couple of articles about the differences in leavening, depending on whether a recipe calls for natural or Dutch processed cocoa. Apparently the regular kind has enough acidity to work with baking soda. But the Dutch processed kind is alkaline, so there’s no reaction, so it needs baking powder to rise.Um, sorry for the hijack comment. This sounds like a yummy combination of flavors. I love looking at and reading about your cookies!