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(a.k.a. my most favoritest cookie recipe ever)
Here’s a post I meant to put up before the holidays, but it’s such an amazing cookie recipe that I can’t NOT share it with you. (That would be greedy of me, and I’m a giver.)
As with all my best recipes, I got this one from my mom. Not only does it include coffee, cinnamon and chocolate, you can freeze the logs for up to six months, cutting off pieces to bake a few at a time as needed. Don’t feel too bad though if you end up eating it all. They are amazing, after all…
CAPPUCCINO THINS
INGREDIENTS
- 4 oz. semi-sweet chocolate
- 1/2 cup sugar (use a bit less)
- 1/2 cup light brown sugar
- 1 egg yolk
- 1 Tbsp. instant freeze dried coffee
- 1 Tbsp. unsweetened cocoa powder
- 1 tsp. cinnamon
- 3/4 tsp. salt
- 2 sticks sweet butter cut into 8 pieces each
- i cup cake flour
- 1 cup regular flour
DIRECTIONS
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In the Cuisinart, chop the chocolate to meal texture. Transfer to a bowl.
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Combine sugars, coffee, cocoa powder, cinnamon, salt and egg yolk. Process for 1 minute
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Add butter. Process for 1 minute.
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Add flours and chocolate. Process only until flour disappears. DO NOT over mix.
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Place 4 large pieces of saran wrap on counter. Divide dough into 4 parts and shape each into 1“X4” cylinder. Wrap tightly in saran wrap and refrigerate overnight or freeze them now in the paper towel tubes.
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Cut the dough while it is still cold or partially frozen into 1/4″ slices. Bake at 350 degrees on an ungreased cookie sheet for 6-8 minutes. Cool completely on racks. Store in an airtight tin. Yum!
NOTES
Prepare the dough the night before or freeze it in paper towel tubes. They will keep for 6 months in the freezer. For best results, cut each roll into 15 slices when still partially frozen.
Enjoy!
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