There is something so special about a warm cookie on a cold winter day. These Cappuccino Chocolate Chip Cookies bring that cozy coffee shop feeling right to your kitchen.
You will love how the rich espresso scent fills your home. They are soft, gooey, and perfect for sharing with people you love. Let’s get your oven preheated and start baking!
Why You’ll Love This Recipe
This recipe is a total winner for anyone who loves a soft-baked texture. The combination of cinnamon and espresso makes the chocolate flavor really pop. It is an easy way to make a standard treat feel very special.
You do not need any fancy equipment to make these. Since we use melted butter, a simple bowl and spoon work perfectly. These are perfect for holiday gifting or just a quiet night in.
Simple Method
Making these cookies is very straightforward and beginner-friendly. You will mix your dry ingredients first to ensure even flavor. Then, you simply stir everything together until a soft dough forms.
The secret is in the low baking temperature. This keeps the centers nice and gooey while the edges set. Even if you are new to baking, you can master these easily.
Ingredients You’ll Need
These cookies use simple pantry staples with a few flavorful additions.
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 tablespoons instant espresso powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled
- 1 cup packed brown sugar
- 1/2 cup granulated white sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 cups semi-sweet chocolate chips
Step-by-Step
- Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
- Whisk together flour, baking soda, espresso powder, cinnamon, and salt in a medium bowl.
- In a large bowl, cream together the melted butter, brown sugar, and granulated sugar until fully combined.
- Beat in the egg, egg yolk, and vanilla extract until the mixture is light and creamy.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Manually fold in the chocolate chips using a spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spaced 2 inches apart.
- Bake for 10 to 12 minutes until the edges are lightly browned.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Best Ways to Enjoy It
Serve these cookies warm with a cold glass of milk. They also taste incredible alongside a hot cup of coffee or cocoa. The warmth makes the chocolate chips stay nice and melty.
For a winter gathering, arrange them on a pretty wooden board. Your guests will love the hint of cinnamon in every bite. It is the ultimate comfort food for a chilly evening.
Keep It Fresh
Store your leftover cookies in an airtight container at room temperature. They will stay soft for up to three days. You can also freeze the dough balls for later use.
If you want that fresh-from-the-oven taste, reheat one in the microwave. Just five seconds will make the center perfectly gooey again. This is a great way to enjoy a treat all week.
Recipe Tips
- Do not overbake these cookies if you want them soft.
- Use a large egg yolk to ensure a chewy texture.
- Make sure your melted butter has cooled before adding sugars.
- Measure your flour by spooning it into the cup.
- For the holidays, add a sprinkle of sea salt on top.
- Use quality instant espresso powder for the best coffee flavor.
- Space the dough well so the cookies do not touch.
Ways to Switch It Up
- Swap semi-sweet chips for white chocolate for a sweeter taste.
- Add a half cup of chopped walnuts for a nice crunch.
- Use decaf espresso powder if you are sensitive to caffeine.
- Increase the cinnamon for a stronger spice profile.
Quick Answers
Can I use regular ground coffee?
No, regular coffee grounds will be gritty and unpleasant. Stick with instant espresso powder because it dissolves into the dough. It provides a smooth, rich flavor every time.
How do I know when they are done?
Look for edges that are just barely golden brown. The centers should still look slightly underbaked and soft. They will firm up as they cool on the pan.
I hope these cozy cookies bring a little extra warmth to your home this winter. They are so simple to make and truly satisfying to eat. Happy baking!
— Lidia
Moist and Gooey Cappuccino Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all -purpose flour
- 1/2 teaspoon baking soda
- 2 tablespoons instant espresso powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sal t
- 3/4 cup unsalted butter, melted and cooled
- 1 cup packed brown sugar
- 1/2 cup granulated white sugar
- 1 tablespoon vanilla extract
- 1 large eg g
- 1 large egg yolk
- 2 cups semi -sweet chocolate chips
Instructions
- Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
- Whisk together flour, baking soda, espresso powder, cinnamon, and salt in a medium bowl.
- In a large bowl, cream together the melted butter, brown sugar, and granulated sugar until fully combined.
- Beat in the egg, egg yolk, and vanilla extract until the mixture is light and creamy.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid gluten over-development.
- Manually fold in the chocolate chips using a spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spaced approximately 2 inches apart.
- Bake for 10 to 12 minutes until the edges are lightly browned but the centers remain soft and slightly underbaked.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to ensure the gooey center sets properly.
