Big Fat Cappuccino Cookies
Prep time
Cook time
Total time
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.
Recipe type: Dessert
Serves: 24
  • 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
  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.
Recipe by Crumb: A Food Blog at