Chocolate Cappuccino Cookies

Published December 18, 2013

With all the gooey sweet treats around this time of year I like to make at least a few cookies that are more adult-friendly. Made with coffee powder, cocoa and cinnamon these cookies fit the bill. They are also a perfect treat to have with coffee.

Chocolate Cappuccino Cookies

1 T. instant coffee powder

1 T. hot water

1 egg

3/4 c. sugar plus extra for dipping

1/4 c. oil

2 T. corn syrup*

2 t. vanilla extract

1 1/4 c. flour

1/2 c. cocoa

2 t. cinnamon

1/4 t. salt

Dissolve coffee in hot water. In mixing bowl combine coffee mixture with egg, 3/4 cup sugar, oil, syrup and vanilla. Beat until well mixed. Combine dry ingredients and add to coffee mixture. Roll into 1-inch balls and place on ungreased baking sheets spaced about 2 inches apart. Flatten with the bottom of a glass dipped in the extra sugar, pressing to 1/4 -inch thickness. Bake in a preheated 350-degree oven for 6-8 minutes. Centers should be set. Cool on a rack. Makes about 3 1/2 dozen.

* If you don’t want to use corn syrup you can make a sugar syrup to use in its place in baking. Here is how.

Sugar Syrup- corn syrup substitute

3 cups granulated sugar

1 cup Water

1/2 tsp. Cream of Tartar

1/4 t. salt

Combine ingredients in a large saucepan. Bring to a boil and cover the pot. Reduce to a simmer and cook covered for 5 minutes. Uncover and cook to soft-ball stage. Stir frequently.

Soft ball stage occurs at 235-245 degrees. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water.

Remove from heat. Cool and store at room temperature. It will keep well for a months or two.

Posted in Cooking