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

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

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 (

Cappuccino Crumb Muffins

Chef Carol baked these muffins for us a few years ago, and I fondly remember the flavors melding in perfect harmony.  Espresso powder and chocolate chips are a great combination, and they shine in these muffins. The proportion of each in the recipe allows them to compliment rather than overwhelm each other.

Chef Carol Borchardt of ‘a thought for food,’ is a home chef.  I have sampled her menus and would highly recommend her services to anyone in need of her culinary skills.

Chef Carol states that this recipe is from her aunt, Bernice Janowski, who, along with Carol’s mother, enjoys competing in cooking contests.

These cappuccino crumb muffins are moist inside while maintaining a sandy crumb topping.  I suspect the addition of flour in the crumb topping is responsible for creating a crumb with good clumping consistency.  The crumb stays on the muffin; it does not fall off as soon as you lift the muffin.


A few days ago, the radio stated that Memphis was the second hottest city in the nation this past summer.  With the Labor Day weekend at hand, football speak beginning, and a much appreciated brisk morning, I’m thinking fall is near.

With Chef Carol’s permission, I list the recipe below along with a few of my adaptations.

Cappuccino Crumb Muffins
(makes 12 standard size muffins)

Mix together:
9 oz plain flour
3.5 oz granulated sugar
2 t baking powder
2 t espresso powder
1 t cinnamon
1/4 t salt

Separately, mix together:
1 c whole milk
1/2 c melted butter
1/4 c dark brown sugar
1 egg (from the farmer’s market)
1 to  2 t vanilla

Preheat oven to 400 degrees.

Add wet ingredients to dry and just stir until blended.  Fold in 3/4 cup of chocolate chips.  Scoop evenly into 12 wells of a standard muffin tin.

Make the topping by crumbling together
1/4 c melted butter
6 T flour
4 T light brown sugar
1/2 t cinnamon

Sprinkle topping over each muffin.

Bake 20 minutes or until muffins test done.

Chef Carol’s recipe lists nutrition information, including the per muffin calorie count of 318.

Cappuccino Brownies

Niece Ashley chose these from the (huge) stack of magazines and books on the coffee table. She chose well!!!!!

While I tried to feed her festive, holiday dried fruit bars, and gingerbread, and orange cookies….she just wanted chocolate…
This recipe is from a “Land O Lakes Recipe Collection” magazine dated 2004.
I make this comment often while I’m baking, but ‘who needs potpourri’ when you have Cappuccino Brownies in the oven?
1 T instant expresso powder
2 t hot water
1 c semi-sweet chocolate chips
1/2 c butter
1 c sugar
1 t vanilla
2 eggs
1 c all purpose flour
1/2 t baking powder
1/4 t salt
1 t instant espresso powder
2 – 3 T milk or cream
2 c powdered sugar
1/4 c butter, softened
1/3 c semi-sweet chocolate chips
1/2 t shortening
Heat oven to 350 degrees. Combine 1 T expresso powder and hot water in bowl; stir to dissolve.
Melt 1 c chocolate chips and 1/2 c butter in saucepan over low heat, stirring. Remove from heat and stir in espresso mixture, sugar and vanilla. Add eggs, one at a time, mixing well. Add flour, baking powder, and salt. Stir until well mixed.
Spread mixture into well greased 8″ square baking pan. Bake for 33 to 38 minutes, or until brownies just begin to pull away from sides of pan. Don’t over bake; cool completely.
Combine 1 t espresso powder and 2 T milk in small bowl; stir to dissolve. Add powdered sugar and 1/4 c butter. Beat at low speed, adding enough milk for desired spreading consistency. Frost cooled brownies.
Melt 1/3 c chocolate chips and shortening in saucepan over low heat, stirring until smooth. Drizzle melted chocolate over frosting; swirl with knife for marbled effect.
A few of my notes:
The brownie base is very soft; I lined the pan with parchment to aid in removing the brownie from pan.
These cut like cheesecake – that means, clean the knife between every slice for a pretty, smooth cut.
The brownies are best on day 2, after the flavors blend. Freshly baked, there may seem to contain too much espresso or chocolate, but just step back and wait a few hours.
I’m not a coffee drinker, but these are DELICIOUS!!!!!!!