Cocoa Cappuccino Cookies

One problem that I tend to have while Christmas shopping is that, well, I find lots of fun things for myself. Usually not of the apparel or electronics kind, though – more of the cooking/baking supplies kind. Christmas is the one time of the year when I’m baking for a distinct gift-type purpose, and I take full advantage of that fact! Anytime we’re out shopping for holiday presents, I make a point to check out the baking products if possible.

Hubs made the mistake of walking into World Market with me a few days ago, and we came out with a nice supply of baking paraphernalia (er, and no gifts for anyone else). Aside from the decorator’s chocolate and paper loaf pans and other baking toys, I had picked up some Guittard cappuccino chips. Armed with a new recipe from dianasdesserts.com, I set to work (although I changed it a wee bit so I could incorporate my new cappuccino chips).

I didn’t roll the cookies in sugar as in the recipe below; instead, I added about a cup of the chips to my dough. One thing I must say about these cookies: I’m not fond of the cinnamon in them. I love love love me some cinnamon, but I do not like it paired with chocolate. The taste just doesn’t do anything for me, so these cookies weren’t a favorite of mine. No matter though: Hubs gobbled up my test cookies, so I figure they can’t be half bad. They are very very cakey, so I recommend storing them in an air-tight container with parchment or wax paper between layers (otherwise they will stick like mad).

Cocoa Cappuccino Cookies

Ingredients:

1/3 c. butter, softened

1 c. packed brown sugar

2/3 c. unsweetened cocoa powder

1 Tbsp. instant coffee granules

1 tsp. baking soda

1 tsp. ground cinnamon

2 large egg whites

1/3 c. vanilla yogurt

1 1/2 c. all-purpose flour

1/4 c. granulated sugar

Preheat oven to 350 F.

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool.