Cappuccino Cookies

5 from 19 votes

These soft and chewy coffee cookies are studded with creamy white chocolate chips for the perfect balance of bold and sweet.

Prep Time15

Bake Time12

Chilling Time1

Total Time1 27

Recipe Author Lynn April

Servings: 18 cookies

Ingredients

▢ 1 cup + 2 Tablespoons (135g) all-purpose flour be sure to measure properly
▢ ½ teaspoon baking soda
▢ ½ teaspoon salt
▢ 2 Tablespoons (12g) instant coffee granules or espresso powder¹
▢ ½ cup (113g) unsalted butter softened to room temperature
▢ ½ cup (100g) granulated sugar
▢ 1 large egg room temperature²
▢ 1 and ½ teaspoons vanilla extract
▢ ¾ cup (128g) white chocolate chips

Instructions

In a medium bowl, whisk together the flour, baking soda, salt, and instant coffee or espresso powder. Set aside.
1 cup + 2 Tablespoons (135g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, 2 Tablespoons (12g) instant coffee granules or espresso powder1
In another medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Stop the mixer, add the egg and the vanilla, then beat again until fully incorporated, stopping to scrape down the sides and bottom of the bowl as needed.
½ cup (113g) unsalted butter, ½ cup (100g) granulated sugar, 1 large egg, 1 and ½ teaspoons vanilla extract
With the mixer still on low speed, add the dry ingredients to the wet ingredients. Increase mixer speed to medium and beat until everything is incorporated. Using a spatula, fold in the white chocolate chips until evenly dispersed. Cover dough and chill at least 1 hour or up to 3 days.
¾ cup (128g) white chocolate chips
When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the chilled dough into balls (I use this #50 cookie scoop for all of my standard size cookies) and place 8 balls of dough per cookie sheet. If you like, you can press a few more chocolate chips on top/sides of the dough balls for aesthetic purposes.
Bake the cookies for 10-12 minutes or until edges just start to turn brown. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely. Store cookies at room temperature in an airtight container up to 5 days. Baked cookies may be frozen up to 2 months. You may also freeze rolled cookie dough up to 2 months. Bake frozen for 12-13 minutes.

Video

Notes

Instant coffee or espresso powder: I have used both of these ingredients and do not prefer one over the other. With the instant coffee, you tend to get a lighter brown cookie with dark speckles, and with espresso powder, you get more of a dark brown uniform color. The taste is exactly the same. You can use decaf of either of these ingredients, if you prefer.
Room temperature ingredients: it is best to use room temperature eggs when using room temperature butter, as it makes for smoother incorporation into batter.

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Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.