cappuccino-chocolate chip-rolled in sugar cookies

I’ve just taken a dozen Cappuccino Royales out of the oven.  The house, once again, smells of ‘baked cookie’ potpourri. Ahhhh….

Though I’m not a coffee drinker, I am a huge fan of coffee stirred into chocolate!  These cookies are delicious, and would be good with your morning coffee, or your noon coffee, or your anytime coffee.

This is another recipe from the Hannah Swensen mystery series by Joanne Fluke.  ”Key Lime Pie Murder,” page 178. Listed below is my adaptation of the recipe.

Cappuccino Royales

1 c. melted butter

Add:
2 T. espresso powder
1 t. vanilla
1 t. brandy

Add:
10.5 oz granulated sugar
1 1/2 eggs, slightly beaten
1 t. baking soda
1/2 t. baking powder

Mix all well.

1 1/2 c. milk chocolate chips
13.25 oz flour

Stir in the chocolate chips.  Add the flour, stirring until thoroughly incorporated.  (I had to use my hands to combine the last of the flour into the dough.)

Use a #50 scoop, and form dough into balls.  Roll balls in granulated sugar.  Place sugar-coated cookie dough balls on parchment lined baking sheet and bake at 350 degrees for about 11 minutes.   Cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely.

This half-recipe made about 4 dozen cookies; however, I froze some of the cookie dough balls and baked at a later date.  Today is that later date!  They are just as tasty baked from previously frozen dough as they were when they were baked from freshly mixed dough.

The flavor of these cookies is all about the espresso powder.  The chocolate chips seem to be present only for texture, and they do add a gooey chocolate texture.

The fluted-edge yellow pottery in the picture was purchased this summer at our local Memphis Farmers Market.  ’Moon Mama Pottery,’ clay creations by Michele Price (onelmichele@bellsouth.net).