I’ve been on a bit of a cookie-baking spree lately, making chocolate chip cookies on Monday, chewy chocolate-cinnamon cookies on Tuesday, and today I tried a new recipe from Joy the Baker for cappuccino cookies. These cookies combine instant espresso powder and white chocolate to make a cookie the flavor of a light coffee. And they may just be one of the best cookies I have ever baked!
1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract (I accidentally left it out, but the cookies still tasted great!)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons instant espresso powder
1 cup white chocolate chunks (I used white chocolate chips)
Place racks in the center and upper third of the oven and line two baking sheets with parchment paper.
In a medium bowl, whisk together the 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 the vanilla, 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.
Preheat oven to 350F.
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
Makes about 2 dozen cookies (I got 3 dozen cookies)