My Cappuccino Flats make the perfect Holiday cookie to share with your family and friends! This cookie is just a little different and loved by people of all ages!
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I’m really excited to share my Cappuccino Flats with you today! If you love the taste of chocolate and coffee together, and most people do, you will love this cookie!
The best part is you can easily modify the coffee flavor to make it stronger or weaker, based on your own personal taste.
You know how every cookie platter has that one cookie that’s just a little different? That is what I’m sharing with you today. Most people love the flavor of chocolate and coffee together, so you’re sure to please with this cookie!
Let’s get started, ready?
The dough for the Cappuccino Flats needs to be prepared in advance. Like many other cookie doughs the dough for these needs to chill in the fridge for about an hour before working with it.
When your dough has chilled for about an hour and is easy to handle you want to make two logs about 7 inches long and 1-1/2 inches in diameter. Wrap dough logs in plastic wrap or waxed paper and refrigerate 6 hours or overnight. Cut dough into 1/4-inch slices and place cookies 1 inch apart on prepared baking sheets.
These cookies don’t take long to bake in a 350 degree oven. They roughly need about 10 minutes and they come out great!
For the dipping process, line a couple of sheets with waxed paper so you’re ready to go. The cookies will need about an hour to set up.
2 cups all-purpose flour
1 teaspoon ground cinnamon
2 oz. unsweetened cocoa powder, or 2 oz. unsweetened chocolate, melted and slightly cooled
1 tablespoon instant coffee crystals
1 teaspoon water
1 cup (2 sticks) unsalted butter, softened to room temp
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg, room temperature
Chocolate for Dipping:
3/4 cup milk chocolate or semisweet chocolate morsels
3/4 cup dark chocolate morsels
2 tablespoons butter flavored shortening, (regular shortening could be used instead)
1 teaspoon Maxwell House Mocha International Coffee powder
In a small bowl, combine coffee crystals or flavored coffee and 1 teaspoon water, and stir until dissolved.
Using a stand mixer, or in a bowl using an electric mixer, beat butter until creamy, about 1 minute. Add sugar and brown sugar, and beat until light and fluffy, about 2 minutes. Add cocoa powder (or melted chocolate), coffee mixture and egg, and beat until thoroughly combined.
Reduce speed to low, add flour mixture and mix just until incorporated. Cover with plastic wrap and refrigerate at least 1 hour.
When dough is easy to handle, divide in half and shape into 2 logs about 7 inches long and 1-1/2 inches in diameter. Wrap dough logs in plastic wrap and refrigerate at least 6 hours or overnight.
To bake, preheat oven to 350 degrees and line baking sheets with parchment paper, or baking mats. Unwrap dough and, using a sharp knife, trim off uneven ends. Cut dough into 1/4-inch slices and place cookies 1 inch apart on prepared baking sheets. Bake until cookies are just set around the edges, about 10-12 minutes. Remove from oven and cool 2 minutes before transferring to wire racks to cool completely.
To prepare Chocolate for Dipping:
In a microwave safe bowl, melt your favorite combination of chips (or just one kind) and shortening. Melt chocolate on High for 1 minute, then stir. Melt for 30 seconds at a time until chocolate is melted completely. Stir well to combine chocolate and shortening. Add 1 teaspoon of Mocha powder if desired, completely optional. Stir well.
Dip one half of each cookie into chocolate mixture; sliding the back of the cookie on the edge of the bowl to remove excess chocolate. Place cookies on wax paper until chocolate sets, about 1 hour.
Makes 36 cookies.
Note: If you prefer a stronger coffee flavor in the cookie try using instant espresso instead of instant coffee crystals. Otherwise instant coffee crystals can be used, or for a much weaker coffee flavor you could instead use 3-4 tablespoons of Mocha flavored coffee powder (Maxwell House).
*This cookie was adapted from the 2013 winning cookie recipe in the StarTribune’s annual cookie contest. The baker who submitted the recipe adapted it herself from “Cookies for Christmas” BHG Books.