Cappuccino Cookies With White Chocolate Chips

Why You’ll Love These Cappuccino Cookies

Calling all coffee lovers! Since I’m a huge coffee fan, I always gravitate toward any dessert that is coffee or espresso flavored. Well, I’m also a huge cookie fan…so naturally, I wanted to combine coffee and cookies together! Here a just a few reasons why you’ll love these cookies:

• Rich coffee flavor: they have a great balance of sweetness and espresso flavor without being overpowering.
• Taste like a cappuccino: the velvety and creamy white chocolate chips combined with the bold espresso flavoring make every bite of these cookies taste like a drink from your local coffee shop!
• Soft, fudgy, with a crisp exterior: they have a rich just-baked center with crispy edges- the perfect cookie combo.
• Ready in under 20 minutes: whip these up fast and have them ready to eat for when those cookie cravings hit!
• 1 bowl recipe: less dishes are always a plus.
• Vegan-friendly: these cookies are eggless and dairy free but so decadent!

The Ingredients

These espresso cookies only take a few minutes to make, can be made in one bowl, and use only a few ingredients. They are:

• Salted Plant Butter, or butter of choice
• Light Brown Sugar
• Pure Vanilla Extract
• Ground Flax Seed
• All Purpose Flour
• Instant Coffee Granules or Instant Espresso Powder
• Baking Soda
• Vegan White Chocolate Chips, or regular chocolate chips to make coffee chocolate chip cookies
• Salt

HELPFUL EQUIPMENT

• Parchment paper: I like using white parchment because the cookies don’t brown as fast or spread as much (versus cooking them directly on the pan or using brown parchment paper). You could also use a silicone mat.
• Large Baking Sheet
• Measuring Cup or Digital Scale: to accurately measure all of the ingredients
• Wire Rack: for cooling the cookies
• Cookie Scoop or Ice Cream Scoop: this is optional, but does help create equal-sized cookies
• Electric Mixer or Stand Mixer: this is optional- the recipe can easily be made without a mixer

Storage

These cookies can be stored at room temperature in an airtight container for up to 3 days.

They’ll stay soft at room temperature, but after that, I recommend transferring them to a freezer-proof baggie and freezing them for 2-3 months.

To reheat the cookies: place them in the microwave for about 10 seconds on high power. This will soften the cookies and melt the chocolate again. I highly recommend this for second or third-day cookies!

Cookie Pro Tips

• Use a scale or the spoon and level method to measure flour: accurately measuring the flour is critical to this recipe. Even a few tablespoons more or less will alter the way the cookies spread and the end texture. For best results, I recommend a digital scale.
• Don’t overbake the cookies! The cookies should look slightly soft in the center, but no longer glossy or wet. The edges should look firm but not wrinkly. I know I know…it’s so tempting to leave them in the oven for just a few more minutes because they don’t look quite done, but I promise they are. Take them out! They’ll be crispy and crunchy if overbaked, not soft and gooey.
• Tap the baking tray on the counter a few times after baking: this helps deflate the cookies and creates chewier edges.
• Adjust baking time according to the size of cookie: small cookies bake faster, and larger cookies will need a few more minutes. Keep an eye on the cookies as they bake.
• Let them cool for 2-3 minutes on the cookie sheet: They will continue to cook on the baking sheet and as they cool, the edges will get that perfect slightly wrinkled look.