My favourite cappucino cookies

IMG_1711Come to think of it, I should just change the title to “My Favourite Cookies in the World”. Especially lately with all the spring rain. What’s better on a rainy day than drinking ridiculous amounts of coffee? The answer is eating coffee-flavoured cookies from Joy the Baker. Think of the best frappucino you’ve ever had, and then picture it in edible form.

I’ve made these more than any other cookie recipe, and usually like to freeze a portion of raw dough and save it for another day. Before you commit to making this amazing treat, just consider:
-This recipe requires a mixer (mine isn’t fancy, has no paddle attachment and does the trick just fine)
-You need to chill the dough for at least 45 minutes (I did it overnight)
-They taste best underbaked (10 minutes in the oven for a soft cookie)
-Make sure your espresso powder is well ground up (no chunks), either through a fine-mesh sieve or with the back of a spoon
-Do not forgo the parchment paper! Or grease the hell out of your baking pan. A burnt cookie is a sad cookie.

Here are Joy the Baker’s instructions paired with my (less pretty) photos:

1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons instant espresso or coffee powder
1 cup white chocolate chunks (chips are good too)

“Place racks in the center and upper third of the oven and line two baking sheets with parchment paper.  Set aside and we’ll preheat the oven after we chill the dough.
In a medium bowl, whisk together flour, baking soda, salt and instant espresso powder.
In the bowl of a stand mixer fit with a paddle attachment, beat together butter and sugars until light and fluffy, about 3 to 5 minutes.  Stop the mixer and scrape down the butter mixture with a spatula.  Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1 to 2 minutes.  Beat in the vanilla extract. Stop the mixer and add the dry ingredients, all at once to the butter mixture.  Beat on low speed until just combined.  Stop the mixer, add the chocolate chunks and fold together with a  spatula until well combined.  Cover the dough with plastic wrap and refrigerate for about 45 minutes.

Into the fridge you go!

Just before you’re ready to bake the cookies, preheat the oven to 350 degrees F.
Scoop cookie dough by the heaping tablespoonful onto the prepared baking pans.  Bake for about 12 minutes, until lightly browned around the edges.  Remove from the oven, allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely.”



Distractions… for once I need distractions. When faced with uncertainties, my mind often wanders to the darkest, most terrible scenarios. A constant loop of perpetual nonsense leading to zero gratification. In terms of staying busy, I’m trying to avoid the whole Netflix catatonia route. I mean, don’t get me wrong, I love a good TV marathon, but I need something that leaves me feeling a little more accomplished. So, I bake. Baking gives me all the reassurance I need (or almost). There’s something reassuring in knowing that, even when life throws us its uncertainties, if you mix flour, butter, sugar and eggs, and bring it to a high temperature, you will get something fantastic. This time, I made Joy the Baker’s Grapefruit White Chocolate Brown Butter Cookies. That Joy Wilson, she knows what’s up. They are definitely unlike any other cookie I have made, and I was looking for something new. These cookies have a combination of buttery comfort, with an unexpected touch of citrus surprise to brighten up your winter.  I happened to have all the ingredients, so it was meant to be. If you are in need of a change from your regular chocolate chip, I recommend you try these. Here’s a tip I learned a while back and has saved me tons of time and energy: freeze your cookie dough! If you don’t need a few dozen cookies that day, save them for a later time. If you’re feeling really ambitious, double the batch. Here are my tips for freezing cookie dough:

  • once the dough is ready, roll them into little balls. I usually use the a measuring spoon as a scoop (the Tbs size)
  • place them on a plate or cookie sheet leaving space between each dough ball and put it in the freezer for about 20-30 minutes. This will keep them from sticking together.
  • once out of the freezer, transfer them into resealable bags. Press the air out of the bag to avoid freezer burn.
  • To bake the cookies, preheat the oven to 320 degrees, place them on a greased or parchment-lined cookie sheet, pop them in for 12 minutes (10 if I want a really soft cookie, and i usually do) and DONE! Little effort, great result.

photo 2-1 P.S.: for a little extra flavour power, I like to sprinkle on a little sea salt before baking.