Moist and Gooey Cappuccino chocolate Chip Cookies
Get ready to indulge in these rich, gooey Cappuccino chocolate chip cookies that blend coffee and chocolate for the ultimate treat!
Equipment
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Cookie scoop or spoon
- Baking Sheet
- Cooling rack
Ingredients
- 1/2 cup softened butter adds richness and tender crumb
- 1 tablespoon oil helps achieve gooey texture
- 1 3/4 cups flour provides structure
- 1 teaspoon instant coffee, dry infuses robust coffee flavor
- 1 cup mini semi-sweet chocolate chips adds pockets of sweetness
- 1/3 cup brown sugar enhances flavor and moisture
- 1/3 cup granulated sugar sweetens cookies
- 1/2 teaspoon salt balances sweetness
- 1 teaspoon vanilla extract adds warmth and depth
- 1 teaspoon baking soda leavens cookies
- 1 tablespoon cornstarch ensures soft texture
Instructions
- Preheat your oven to 350°F (175°C). This ensures even baking.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Add the tablespoon of oil and mix until fully incorporated.
- In a separate bowl, whisk together the flour, instant coffee, baking soda, cornstarch, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the mini semi-sweet chocolate chips.
- Using a cookie scoop, portion out the dough onto a prepared baking sheet, spacing them about 2 inches apart.
- Bake for about 10-12 minutes, or until edges are lightly golden while centers are soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Try adding pumpkin spice in the fall for a seasonal twist.
- Mix in crushed peppermint candies during winter for a festive flavor.
- Experiment with different types of chocolate chips for varied flavors.