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group of cappuccino flats cookies
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5 from 2 votes

Cappuccino Flats

Chocolate & coffee "slice & bake" cookies, dipped in more chocolate. The best!
Prep Time25 mins
Cook Time10 mins
Chill time1 d 1 hr
Total Time1 d 1 hr 35 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)!