Cappuccino Chocolate Chunk Cookies
Giant Cappuccino Chocolate Chip Cookies are like the coffee drink in cookie form. If you have white chocolate, chunks of white chocolate work nicely along with the semisweet. For this recipe, I recommend pulling out the stand mixer. You can make these with a regular handheld mixer, but this is a stiff dough and a stand mixer with paddle comes in handy.
Servings 32
Cost 5
Ingredients
- 2 ½ cups all-purpose flour (320 grams)
- ½ cup unsweetened cocoa powder, natural or Dutch (42 grams)
- 1 teaspoon cinnamon
- 1 ½ teaspoons instant espresso powder
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 sticks unsalted butter, softened (230 grams)
- 1 ½ 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 ¼ 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.
