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
Preheat oven to 325F. Line two large cookie sheets parchment paper.
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.
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.
Using a ¼ cup measure, scoop the cookie dough onto the prepared cookie sheets, spacing about 3" apart.
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 https://www.crumbblog.com/big-fat-chewy-cappuccino-cookies/