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Chocolate Cappuccino Cookies Recipe

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This recipe for Chocolate Cappuccino Cookies, by , is from The El Paso County Historical Society's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Sue Stanfield
Category:
Category:
Ingredients:  
Ingredients:  
2 cups butter, softened
4 cups firmly packed light brown sugar
4 large eggs
5 ½ Cups all-purpose flour
1 cup cocoa
¼ cup instant coffee granules
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
10-ounces package Hershey’s Cinnamon Chips
Directions:
Directions:
Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating well. Add eggs, beating until blended. Combine flour and the next five ingredients. Gradually add to butter mixture, beating at low speed just until blended. Stir in cinnamon chips. Drop dough by rounded tablespoonfuls, 2 inches apart onto lightly greased baking sheets (I don’t grease them). Bake at 350º in batches for 8-10 minutes. Cool on baking sheets for 5 minutes then remove to wire racks to cool completely. Yield: 8 dozen.
Personal Notes:
Personal Notes:
This recipe makes a ton of cookies—I typically half it. I have trouble finding the cinnamon chips except during the holiday season. I have found them available through the King Arthur Baking website.

 

 

 

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