Cappuccino cookies a la Joy the Baker to the rescue. I kid you not when I say this recipe rocks: a) it's super easy, b) it's fail-proof, c) it tastes like a cappuccino. Heavenly. And trust me even non-coffee drinkers rejoice.
But first, wanna see what yummy cookies I got??? I think, yes.
Someplace That's Green. Yes these were baked with love because I love ginger. They made my 3pm very happy for a full week.
TopNotchMom.com. I don't know exactly what's in these, but I now love monsters. Also, lesson for next year - don't let the husband take the pics or eat all the cookies before you can get good shots.
AlmaCucina.com. These are really quite perfect cookies for me. I ate them for breakfast multiple days in a row. Hey there's jam in there, don't judge.
And now for what I sent out - a little cappuccino in the form of a cookie!
Cappuccino Cookies from Joy the Baker
1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 large egg, room temp
1 large egg yolk, room temp
2 teaspoons pure vanilla extract
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons instant coffee powder
1 cup Ghiradelli vanilla white chocolate chopped into pieces (heaven!)
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 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 2 minutes. Beat in the vanilla extract. 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. Line two baking sheets with parchment paper or non-stick baking mats.
Scoop cookie dough by the heaping tablespoonful onto the prepared baking pans. Bake for about 10-12 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.
Happy Holiday, Cookie Style!