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    Home » dessert » chocolate » Buzz Buzz Buzz: Big Fat Chewy Cappuccino Cookies

    Buzz Buzz Buzz: Big Fat Chewy Cappuccino Cookies

    May 16, 2014 · 5 Comments

    After that long, rough winter we just had, this balmy spring weather has me feeling a bit like a butterfly that's just sprung free from its cocoon. A kinda-fluffy-around-the-middle, slightly-out-of-shape, not-particularly-graceful butterfly.

    Big Fat Chewy Cappuccino Cookies

    That probably explains why I signed up for a 5K run a few weeks back during an impulsive fit of must-get-back-into-shape-ness, because I must have been out of my mind. The race is at the end of this month. I've gone on exactly two training runs so far. Two.

    Considering I normally wouldn't run more than a couple of blocks even if I was being chased by a horde of brain-hungry zombies, I'm pretty sure this is going to be more of a 5K really-fast-walk-with-occasional-bouts-of-jogging

    Big Fat Chewy Cappuccino Cookies

    And because the universe loves irony, I also received a sampling of Valrhona's new Grand Cru chocolate bars to try out at exactly the same time. (Yes, food blogging occasionally involves free chocolate. It's a tough job, but someone's gotta do it.)

    Big Fat Chewy Cappuccino Cookies

    The package included three different kinds of chocolate: creamy sweet Bahibe milk chocolate, fruity Aranguani dark chocolate, and my most favourite of all, Blond Dulcey, an unusual blond chocolate with a creamy biscuity flavour that I can only describe as utterly addictive. I'm serious. This stuff should be classified as a controlled substance.

    My initial plan was to just devour the entire chocolate bar straight-up while no one was looking, but that would've made for a really boring recipe.

    Big Fat Chewy Cappuccino Cookies

    So instead I decided to chop up the bar into itty-bitty chunks and folded it into my favourite chocolate chip cookie batter to make these gorgeously chewy cappuccino cookies. You see the sacrifices I make for you guys?

    Thankfully, I'm a much better baker than I am a runner... because these are some pretty awesome cookies, if I do say so myself. They're big and soft and chewy, just like a proper chocolate chip cookie should be, and dotted all over with dark speckles of instant coffee and blond chocolate.

    Big Fat Chewy Cappuccino Cookies

    Of course, a creamy milk chocolate would do just fine if you can't hunt down a bar of Blond Dulcey, but the subtly bitter note of the coffee and the toasty caramel sweetness of the chocolate are particularly perfect together.

    I plan on making another batch so that I can reward myself with one of these as my post-race treat at the end of the month. Forget the zombies... this is something worth running for.

    //

    Big Fat Cappuccino Cookies
     
    Print
    Prep time
    10 mins
    Cook time
    17 mins
    Total time
    27 mins
     
    These big fat cookies are mostly sugar and butter, with just enough flour to help them hold together. Add speckles of instant coffee and chopped chocolate, and you've got yourself a seriously addictive cookie.
    Author: Isabelle Boucher (Crumb)
    Recipe type: Dessert
    Serves: 24
    Ingredients
    • 1 cup unsalted butter, softened
    • 1 cup brown sugar
    • ½ cup granulated sugar
    • 2 eggs
    • 2 tsp vanilla extract
    • 2 cups flour
    • 2 tbsp instant espresso powder
    • 1 tsp salt
    • ½ tsp baking soda
    • ¼ tsp ground cinnamon
    • 1 bar (70g) Valhrona Blond chocolate, chopped
    Instructions
    1. Preheat oven to 325F. Line two large cookie sheets parchment paper.
    2. In a medium bowl, cream together the butter, brown sugar and white sugar until combined. Beat in the eggs, one at a time, until completely incorporated, then stir in the vanilla.
    3. In a second bowl, whisk together the flour, espresso powder, salt, baking soda and cinnamon. Add to the wet ingredients, and stir until just barely combined. Fold in the chopped chocolate.
    4. Using a ¼ cup measure, scoop the cookie dough onto the prepared cookie sheets, spacing about 3" apart.
    5. Bake in preheated oven for 15-17 minutes, or until the edges are lightly browned and centres look set. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
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    Comments

    1. Cathie says

      December 20, 2014 at 9:21 pm

      Making these right now...I think my 1/4 is bigger. Or my huge pans are smaller. I think I need to go smaller on the cookies, as they've all run into each other.

      Reply
      • Cathie says

        December 20, 2014 at 9:21 pm

        1/4 cup rather

        Reply
    2. Nancy @ gottagetbaked says

      May 22, 2014 at 2:26 pm

      Maybe I'll jog to the grocery store to find some of these chocolate bars and then reward myself with a batch of these cookies. They look incredible!!! I was just thinking about coffee flavoured desserts this morning so it's serendipitous that I wandered over to read this blog post.

      Reply
    3. Heide M. says

      May 20, 2014 at 11:35 am

      Sounds tasty, Will have to give this recipe a try.

      Reply
    4. shannon @ a periodic table says

      May 20, 2014 at 10:39 am

      those look SO GOOD: and there's nothing wrong with turning a 5K into a intermittent jog/fast walk, right? It's still 5K's worth of action, as far as i'm concerned. I'm looking forward to searching for these chocolate flavors; they sound amazing.

      Reply

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    Hello! I'm Isabelle, and this is my blog. I'm a 40-something coffee-chugging, booty-shaking, bargain-shopping, trucker-swearing self-taught cook with a major addiction to vintage cookbooks. Come for the recipes, stay for the terrible puns! Connect with me on Twitter, Instagram and Facebook.
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