Cappuccino Flats (Chocolate-Dipped Mocha Cookies)

I realize adding a newbie cookie to the holiday line up is a risk.  Breaking traditions at Christmastime, especially this year, as we grasp for any sort of convention, is strictly forbidden. However, if you make one new cookie this year, I urge you to make cappuccino flats!  

Cappuccino flats would be better named mocha flats because they’re made with coffee and chocolate, and then dipped in more chocolate. They are divine.  They’re the cookies we look forward to most every year. 

About the Recipe:

I’m told this recipe was originally created by Better Homes & Gardens.  I’ve modified it some, replacing the shortening with butter in the dough and with coconut oil in the chocolate dip.  

Cappuccino flats are “slice and bake” cookies. The dough must first be shaped into rolls and chilled, before being baked off.  The chill time is essential to holding a round shape in the oven; so don’t be tempted to cut corners on the chilling.  Just do yourself a favor and whip up the dough tonight and look forward to cookie heaven tomorrow.  I promise they are worth the wait!

You’re going to want to double this recipe so you have enough to share and plenty to hoard away in your freezer or on your counter to make it through December before running out. 

How to Make Chocolate-Dipped Mocha Cookies

Cookies:

2 ounces unsweetened chocolate*
2 cups flour
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup unsalted butter
½ cup granulated sugar
½ cup brown sugar
1 tablespoon instant coffee, dissolved in 1 teaspoon water
1 egg

Chocolate Dip:

1 ½ cup semi-sweet or dark chocolate chips – Have you tried these dark chocolate chips from Trader Joe’s yet?
3 tablespoons coconut oil

MAKE DOUGH:

Melt unsweetened chocolate over double boiler, or in the microwave, in 30-second intervals. Set aside to cool slightly.  Stir together flour, cinnamon & salt with a whisk until fully incorporated.  Cream butter and sugar until light and fluffy.  Add coffee mixture, melted unsweetened chocolate and egg to butter/sugar mixture, beating well and scraping down sides with a rubber spatula as needed.  Add flour mixture gradually and mix until just combined.  Cover and chill dough in bowl for 1 hour until it’s easy to handle. 

SHAPE DOUGH INTO LOGS & CHILL:

Shape dough into two 7-inch rolls.  Wrap in parchment or wax paper and refrigerate for at least 6 hours or overnight. 

SLICE & BAKE COOKIES:

Preheat oven to 350 degrees F. Remove rolls of dough from refrigerator and slice with a serrated knife as evenly as possible, to a generous ¼ inch thickness.  Place cookies onto ungreased baking sheet and bake for 10-12 minutes. Cool on a cooling rack until ready to dip.

DIP COOKIES:

Meanwhile, in a heavy saucepan over low heat, or in the microwave in 30-second intervals, melt chocolate chips with coconut oil, and stir until smooth and shiny.  Pour into a microwave-safe wide cup or bowl. Dip half of each cooled cookie into the chocolate mixture, and place on a sheet of wax paper until chocolate is set.

Notes & Tips:

• Make sure you’re using 2 ounces of unsweetened chocolate. Baker’s brand unsweetened chocolate, for example, was previously packaged in 1-oz pieces so you could use 2 squares, but now each square is 1/2 ounce, so make sure you use 4 pieces. I’ve made this mistake before!

• You may want to pop your dipping chocolate back in the microwave for a bit to re-warm it. This will ensure it doesn’t get too thick if you’re dipping a bunch of cookies (especially if you’re doubling the recipe)!

If you make these, be sure to leave a comment and give this recipe a rating! And of course, don’t forget to tag me on Instagram (@lane_bakery). I love seeing everything you create!

YOU MAY ALSO ENJOY THESE OTHER COOKIE RECIPES:

Swedish Tea Rings – Classic Jam Thumbprint Cookies
No-Chill Cinnamon-Sugar Cut-Out Cookies
Ultra-Thin Chocolate Chunk Cookies
Cardamom Cookies with Brown Butter Icing
Fresh Ginger Cookies

Print Recipe

5 from 3 votes

Cappuccino Flats

Chocolate & coffee "slice & bake" cookies, dipped in more chocolate. The best!

Prep Time25 minutes mins

Cook Time10 minutes mins

Chill time1 day d 1 hour hr

Total Time1 day d 1 hour hr 35 minutes mins

Course: Dessert

Cuisine: American

Keyword: cappuccino flats, christmas cookies, mocha cookies, slice and bake cookies

Servings: 40 Cookies

Ingredients

Cookies

• 2 oz unsweetened chocolate*
• 2 cups flour
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tbsp instant coffee dissolved in 1 teaspoon water
• 1 egg

Chocolate Dip

• 1 1/2 cups semi-sweet chocolate chips
• 3 tbsp coconut oil

Instructions

• MAKE DOUGH: Melt unsweetened chocolate over double boiler, or in the microwave, in 30-second intervals. Set aside to cool slightly.  Stir together flour, cinnamon & salt with a whisk until fully incorporated.  Cream butter and both sugars until light and fluffy.  Add coffee mixture, melted unsweetened chocolate and egg to butter/sugar mixture, beating well and scraping down sides with a rubber spatula as needed.  Add flour mixture gradually and mix until just combined.  Cover and chill dough in bowl for 1 hour until it’s easy to handle. 
• SHAPE DOUGH INTO LOGS & CHILL: Shape dough into two 7-inch rolls.  Wrap in parchment or wax paper and refrigerate for at least 6 hours or overnight. 
• SLICE & BAKE COOKIES: Preheat oven to 350 degrees F. Remove rolls of dough from refrigerator and slice with a serrated knife as evenly as possible, to a generous ¼ inch thickness.  Place cookies onto ungreased baking sheet and bake for 10-12 minutes. Cool on a cooling rack until ready to dip.
• DIP COOKIES: Meanwhile, in a heavy saucepan over low heat, or in the microwave in 30-second intervals, melt chocolate chips with coconut oil, and stir until smooth and shiny.  Pour into a wide microwave-safe cup or bowl. Dip half of each cooled cookie into the chocolate mixture, and place on a sheet of wax paper until chocolate is set.

Notes

1.* Make sure you’re using 2 ounces of unsweetened chocolate. Baker’s brand unsweetened chocolate, for example, was previously packaged in 1-oz pieces so you could use 2 squares, but now each square is 1/2 ounce, so make sure you use 4 pieces. I’ve made this mistake before!

2. You may want to pop your dipping chocolate back in the microwave for a bit to re-warm it. This will ensure it doesn’t get too thick if you’re dipping a bunch of cookies (especially if you’re doubling the recipe)!