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