Cappuccino Flats

My morning cappuccino is sacred to me, so when I saw this recipe for cappuccino flats—my go-to coffee order in cookie form—I knew they would be something special. I was right: Their crisp edges easily give way to a tender center, with buzzy coffee, sweet chocolate and just a hint of cinnamon dancing throughout. I love these cookies because they feel so effortless yet make such a good first impression with their bold flavors and sophisticated look.

To be fair, with the inclusion of chocolate, they’re more like a mocha. Either way, these cookies are perfect for anyone who loves coffee desserts or who just wants a little jolt of caffeine in the afternoon or evening without downing a whole shot of espresso.

Ingredients for Cappuccino Flats

• Butter and shortening: We like to use both butter and shortening for the cookies. Butter provides flavor, and shortening prevents the cookies from spreading too much.
• Sugars: Granulated sugar makes the edges crispy, and brown sugar keeps the center soft and even adds notes of caramel.
• Instant coffee granules: Here’s how you get that cappuccino flavor! There’s no need to brew any coffee or espresso for the cookies; just mix the granules with warm water.
• Egg: One egg binds the ingredients.
• Unsweetened chocolate: Baker’s brand unsweetened chocolate is normally available in most grocery stores. Make sure you’re buying the 100% cacao bar. You really only want the flavor of cacao, no sweeteners and other fillers!
• All-purpose flour: All-purpose flour is the best flour for cookies. Its mix of hard and soft wheat makes a perfectly tender, chewy and sturdy cookie.
• Cinnamon: A hint of cinnamon helps recreate that cappuccino flavor we’re after.
• Semisweet chocolate chips: For the chocolate half dip, melt semisweet chocolate chips in a bowl and mix them with a little shortening for a nice shine.

Directions

Step 1: Combine the coffee with the wet ingredients

In a large bowl, use a hand mixer or stand mixer to cream the softened butter, shortening, granulated sugar and brown sugar together until they’re light and fluffy.

Dissolve the instant coffee granules in the warm water. Add the coffee to the creamed mixture along with the egg and melted chocolate. Beat everything together until they’re well blended. Scrape down the sides and bottom of the bowl with a rubber spatula.

Editor’s Tip: Cream the fats and sugars together on high speed for five to seven minutes. It may seem like a long time, but it’s an important first step to making the best cookies!

Step 2: Add the dry ingredients

In a separate bowl, whisk together the all-purpose flour, cinnamon and salt. Gradually add the flour mixture to the creamed mixture and beat everything together. The dough will be sticky.

Step 3: Shape into rolls

Shape the cookie dough into two 6-1/2-inch rolls. Wrap each one tightly in storage wrap. Refrigerate the rolls for four hours or until they’re firm.

Editor’s Tip: Chilling cookie dough helps it keep its shape when slicing. It also hydrates the flour, making the cookies more flavorful and tender.

Step 4: Slice into cookies

Preheat the oven to 350°F and unwrap the rolls. Using a sharp chef’s knife, cut the rolls into 1/4-inch slices. Place the cookie slices 2 inches apart on ungreased baking sheets.

Step 5: Bake

Bake the cookies for 10 to 12 minutes or until the edges are firm and the center is dull. Transfer the cookies to wire racks to cool completely to room temperature.

Step 6: Dip in chocolate

Once the cookies are at room temperature, place the semisweet chocolate chips and shortening in a microwave-safe bowl. Melt the ingredients together in the microwave in 10-second increments, stirring after every turn, until the mixture is completely smooth.

Dip each cookie halfway into the melted chocolate mixture. Allow the excess chocolate to drip off. Place the dipped cookie on waxed paper, and let the cookies stand until the chocolate has set.

Recipe Variations

• Dip them in other chocolate: You can dip the cookies in whichever type of chocolate you prefer, whether it’s dark, milk or even white chocolate.
• Add mix-ins: Mix dried cranberries, dried cherries, mini chocolate chips, finely chopped nuts or other cookie inclusions into the cookie dough, as desired, before rolling it into logs.

How to Store Cappuccino Flats

Store cappuccino flats in an airtight container at room temperature for up to four days. I like to put pieces of parchment or waxed paper in between stacks to keep the chocolate nice and prevent it from being scratched. Also, store the cookies in a cool, dry place so the chocolate doesn’t melt.

Can you freeze cappuccino flats?

Yes, you can freeze cappuccino flats, baked or unbaked. To freeze cookies that are baked, allow them to cool to room temperature and do not dip them in chocolate yet. Transfer them to an airtight container with pieces of parchment or waxed paper in between to prevent them from sticking together. Freeze them for up to three months, then let them thaw at room temperature. Once they’re thawed, dip them in the chocolate.

To freeze unbaked cappuccino flats, place the wrapped cookie dough logs in a zip-top bag. This double layer of storage will protect against freezer burn. Freeze them for up to three months and thaw them overnight in the fridge. Slice and bake the dough according to the recipe.

Cappuccino Flats Tips

Can you melt chocolate without a microwave?

Yes, you can melt chocolate without a microwave; try the double-boiler method instead. Fill a small saucepot with 1 inch of water. Bring it to a boil, then turn off the heat and immediately set a heat-proof glass bowl on top, filled with the chopped chocolate. Stir the chocolate until it’s completely smooth and lump-free. If your water cooled off before the chocolate fully melted, take the bowl off the pot and bring the water back to a boil. Turn off the heat and add the bowl again.

The bottom of the bowl shouldn’t touch the hot water, or the chocolate will burn. Be careful not to get any water into the bowl of chocolate, or the water will seize the chocolate and ruin it.

Can you make cappuccino flats gluten-free?

Yes, you can make cappuccino flats gluten-free. Omit the all-purpose flour and instead use one of the best gluten-free flour blends. You should also make sure that all your other packaged goods are certified gluten-free.

Can you use instant espresso instead of instant coffee?

No, stick with instant coffee for this cappuccino cookies recipe. Instant espresso is much stronger tasting and more robust than instant coffee and will overpower the chocolate.

Watch How to Make Cappuccino Flats

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