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Chocolate Cappuccino Cookies Recipe
Chocolate Cappuccino Cookies Recipe photo by Taste of Home

Chocolate Cappuccino Cookies Recipe

Read Reviews (4)
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These chocolaty cookies have a mild coffee flavor that makes them a hit with whoever tries them.—Eleanor Senske, Rock Island, Illinois
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:42 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 42 servings

Ingredients

  • 1 tablespoon instant coffee granules
  • 1 tablespoon hot water
  • 1 egg white
  • 3/4 cup plus 1 tablespoon sugar, divided
  • 1/4 cup canola oil
  • 2 tablespoons corn syrup
  • 2 teaspoons vanilla extract
  • 1-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup baking cocoa
  • 1/4 teaspoon salt

Nutritional Facts

One cookie equals 43 calories, 1 g fat (trace saturated fat), 0 cholesterol, 15 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch.

Directions

  1. In a small bowl, dissolve coffee granules in hot water. In a large bowl, combine the egg white, 3/4 cup sugar, oil, corn syrup, vanilla and coffee; beat until well blended. Combine the flour, cocoa and salt; gradually add to coffee mixture and mix well.
  2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with a glass dipped in the remaining sugar.
  3. Bake at 350° for 5-7 minutes or until center is set. Remove to wire racks to cool. Store in an airtight container. Yield: 3-1/2 dozen.
Originally published as Chocolate Cappuccino Cookies in Country Woman March/April 2001, p37

Nutritional Facts

One cookie equals 43 calories, 1 g fat (trace saturated fat), 0 cholesterol, 15 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch.

Reviews for Chocolate Cappuccino Cookies(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 16, 2011

The cookies are good especially if you like coffee. I made these from TOH's "The Ultimate Cookie Collection" cookbook. It seems there may be a misprint in the book calling for 2 tsp of corn syrup and 2T of corn syrup. I would like to know the correct amount since I followed the recipe in the cook book.The dough was wet, I added 1/4cup more flour and they were messy rolling into balls and flattening with the glass dipped in sugar. (as a previous person mentioned) Then I decided to dip the glass in powdered sugar and that worked much better.

MY REVIEW
Reviewed Sep. 21, 2011

These taste good, but the smashing with a glass dipped in sugar was messy and tedious. Mine were too wet to roll into a ball so I used a scoop.

MY REVIEW
Reviewed Jul. 21, 2011

these aren't ur typical cookie. The flavor was good, but they didn't spread out some like i was expecting.

MY REVIEW
Reviewed Aug. 1, 2010

Changed the instant coffee granules to 2T espresso shot plus 1/2 tsp finely ground espresso beans because I live in latte land and I wanted to up the coffee. My family loved them. My son in the Army appreciated the chocolate without being gooey in the heat. Definitely will make them again.

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