Diana's Desserts - www.dianasdesserts.com
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Cocoa Cappuccino Cookies
in Diana's Recipe Book
 |
Average Rating:
 
(total ratings: 3) |
| Servings: Makes 32 cookies |
| Comments: A double rolling in granulated sugar makes these crackled cookies extra sparkly. |
Ingredients:  1/3 cup butter (no substitutes), softened 1 cup packed brown sugar 2/3 cup unsweetened cocoa powder 1 tablespoon instant coffee granules 1 teaspoon baking soda 1 teaspoon ground cinnamon 2 large egg whites 1/3 cup vanilla yogurt 1 1/2 cups all-purpose flour 1/4 cup granulated sugar |
| Instructions: Heat oven to 350 degrees F (180 C). 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. Makes about 32 cookies. Storing of Cookies: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months. |
| Source: DianasDesserts.com |
| Date: May 29, 2003 |
Reviews
Reviewer: shireen
Rating:
Review:
these cookies make a good tea time treat....i really do taste the cinnamon inside...it actually helps to balance out the whole chocolatey flavor...
Rating:
Review:
these cookies make a good tea time treat....i really do taste the cinnamon inside...it actually helps to balance out the whole chocolatey flavor...
Reviewer: Valerie
Rating:
Review:
I used 1/2 tbsp. instant espresso instead of 1 tbsp instant coffee. I added 1/4 tsp salt. Very soft and tender. Great taste with a soft sugary crust. Fairly dense (as in NOT airy) but soft/tender inside. Can't really taste the cinnamon. It is mainly a very rich chocolatey cookie with a nice hit of coffee flavor.
Rating:
Review:
I used 1/2 tbsp. instant espresso instead of 1 tbsp instant coffee. I added 1/4 tsp salt. Very soft and tender. Great taste with a soft sugary crust. Fairly dense (as in NOT airy) but soft/tender inside. Can't really taste the cinnamon. It is mainly a very rich chocolatey cookie with a nice hit of coffee flavor.
Reviewer: Jamie
Rating:
Review:
I started making these wonderful sensations back in December 2003. I've never gone a single holiday season without making 2 batches of these cookies. So soft and moist. They're gone in minutes.
Rating:
Review:
I started making these wonderful sensations back in December 2003. I've never gone a single holiday season without making 2 batches of these cookies. So soft and moist. They're gone in minutes.