My cookie experiments continue. I bought a few cookie books a few weeks ago in an effort to overcome my cookie-baking challenges and this was my latest attempt.
In short, these turned out pretty well. My lack of excitement is not due to the recipe; I’m just beginning to realize that I’m not a big cookie fan, period. Maybe this explains why I haven’t baked them much. This weekend’s efforts led me to some reflection about what sweets I enjoy eating and I came up with these: Cakes, fruit bars (especially lemon), macarons, cannoli, ice cream. Cookies were not on the list! I probably just haven’t found a knock-your-socks-off cookie recipe yet but overall, I haven’t felt the satisfaction in making these that I do get when making a cake. In time, maybe. I’ll keep trying.
Okay, enough about revelations. Don’t let me discourage you from making these for they were good. Looking to Martha Stewart’s book for inspiration once again, I decided to use her recipe for Double Chocolate Coconut Cookies with a couple of changes. Since I wanted to use what I already had, I had to omit the coconut and the white chocolate chunks (not a big fan of the latter anyway). Instead, I planned to use what I thought were caramel chips in my pantry, but I actually had a bag of Guittard Cappuccino chips. Improvisation on top of improvisation but it worked.
These cookies were meant to be chocolatey, chunky, nutty…and so they were. They weren’t chewy (which I’m finding I prefer) but the pure chocolate flavor of the cookie was my favorite part. The unsweetened cocoa powder provided the chocolate base while the semi-sweet chocolate chunks were a pleasant treat in every other bite. The walnuts added a nutty crunch and the cappuccino gave these cookies a grown-up quality.
Frankly, while I was pleased with these cookies overall, I could have done without the cappuccino chips. I’m not really a coffee drinker so maybe that was my problem. I generally like the deep flavor that coffee imparts to chocolate (recipe here) but in this case, the cappuccino flavor overpowered. It was like having coffee that had too much cream and sugar–the chocolate got lost in the mix. Still, this recipe is a keeper–I would just skip the cappuccino chips and add more chocolate chunks next time. If you like coffee, on the other hand, this would be your kind of cookie. It was a winner with my husband and our friends. I guess I’m just not a grown-up-cookie kind of girl.
Double Chocolate Cappuccino Cookies
Adapted from Martha Stewart’s Cookies (Makes about 5 dozen)
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar (I would use a little less next time)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1 cup semi-sweet or bittersweet chocolate chunks (about 4.5 ounces)
- 1 cup cappuccino chips
- 1 3/4 cups coarsely chopped walnuts (about 6 ounces)
Preheat oven to 350º F. Mix butter and sugars on medium speed (using paddle attachment) for about 2 minutes, or until smooth. Mix in eggs one at a time then stir in vanilla.
Sift the flour, cocoa powder, baking soda, baking powder and salt into a bowl. Carefully mix into butter mixture on low speed until well combined. Next, stir in the chocolate, cappuccino chips and walnuts.
Using a 1 1/2-inch ice cream scoop, drop the batter onto baking sheets lined with parchment paper. Bake until set, about 10 – 12 minutes. Let cool on the sheets for about 2 minutes before transferring cookies to wire rack to cool completely.
The cookies can be stored in an airtight container at room temperature for up to a week.