Sunday Edition: Cappuccino Cookies
To me, one of the most underrated baking ingredients is espresso powder. It's more expensive, so I think many people shy away from recipes that call for it. However, if you're a coffee fan, then this is definitely a necessary element. Actually, even if you are not a coffee drinker but enjoy the aroma, then using espresso powder is even better because it fills the entire house with that invigorating scent.
Cappuccino Cookies are so easy to make since it's a simple drop cookie recipe. This would actually make a good recipe to attempt if you want to try using espresso powder to see if you like it. The satisfaction to effort ratio is definitely favorable. These are really good after being cooled for 10 minutes or so, but are just as good days later. If you keep these cookies stored in an air-tight container then they will last a while. Perfect for snacking while curled up with a good book!
Recipe from Joy the Baker
Makes: about 2 dozen cookies
3/4 cup brown sugar
3/4 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons instant espresso or coffee powder
1 cup white chocolate chunks
Place racks in the center and upper third of the oven and line two baking sheets with parchment paper. Set aside and we’ll preheat the oven after we chill the dough.
In a medium bowl, whisk together flour, baking soda, salt and instant espresso powder.
In the bowl of a stand mixer fit with a paddle attachment, beat together butter and sugars until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the butter mixture with a spatula. Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1 to 2 minutes. Stop the mixer and add the dry ingredients, all at once to the butter mixture. Beat on low speed until just combined. Stop the mixer, add the chocolate chunks and fold together with a spatula until well combined. Cover the dough with plastic wrap and refrigerate for about 45 minutes.
Just before you’re ready to bake the cookies, preheat the oven to 350 degrees F.
Scoop cookie dough by the heaping tablespoonful onto the prepared baking pans. Bake for about 12 minutes, until lightly browned around the edges. Remove from the oven, allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely. Store cookies in an airtight container. Cookies will last several days.