Cappuccino Cookies

These delectable little cookies are the perfect addition to your afternoon cup of coffee! I call them Cappuccino Cookies because they have a slight coffee taste from the coffee extract but a milky taste from the white chocolate chips. You can even forget the cup of coffee and have these with a tall cold glass of milk as your evening dessert. These cookies are so perfect, the flavors mesh together so well! I have a couple of secret ingredients in there that are not so secret anymore, but they make these cookies extra special. If you’re looking for coffee extract I bought mine at Sur La Table. Please, please make these! They’re like nothing you’ve ever tried before!

Yields 16 cookies

Ingredients

• 1 & 1/4 cup all purpose flour
• 1/2 cup firmly packed brown sugar
• 6 tablespoons white sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon coffee extract
• 1/2 teaspoon cinnamon
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup milk chocolate chips
• 1/2 white chocolate chips
• 1/2 cup powdered sugar

Directions

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. In a medium saucepan, melt butter over low heat. Once butter is melted, turn heat to medium and let the butter continue to cook for about 5 minutes, until foamy and color turns to a rich deep golden brown. Remove from heat and transfer to a bowl. Let cool for about 15 minutes.
3. In a medium bowl sift flour, baking soda, salt, and cinnamon. Set aside.
4. In a large bowl mix your brown sugar and white sugar. Once butter is cooled add to sugar and mix with a wooden spoon until incorporated. Add egg, vanilla extract, and coffee extract and continue to mix.
5. Slowly add your dry ingredients to your wet ingredients and mix until it comes together. Add in your white and chocolate chips and fold in gently.
6. Sift your powdered sugar into a bowl.
7. Make 16 balls out of your dough. Take each ball and roll it into the powdered sugar. Place on parchment lined baking sheet (8 per tray). Place in oven and bake for 13 minutes.
8. Remove from oven and let cool down on baking sheet for 5 minutes and then transfer to a rack to cool.
9. Store in airtight container.

Note: I baked mine in two stages because two trays didn’t fit in my oven. If you have rimless baking sheets those will fit!

White Chocolate Brown Butter Blondies

If you haven’t browned butter before…do it…do it now! The smell it gives off is so rich and nutty, you’ll want to cook with it all the time. I love brownies but I don’t know what it is about Blondies that is so appealing to me. Actually, it’s probably the caramel like flavor they have. For this recipe I decided to add white chocolate because it compliments the nutty flavor and I added cinnamon because I LOVE cinnamon! Give these a try and I promise you won’t be disappointed. Really, the only thing missing is a big scoop of ice cream on top!

Yields 16 pieces

Ingredients

• 1.5 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup (5 oz) unsalted butter
• 1.5 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 100 g white chocolate (I used a bar of Milka White Chocolate)

Directions

1. Preheat oven to 325 degrees F. Butter an 8 in square pan.
2. In a medium bowl, sift together flour, baking powder, and salt. Add cinnamon. Set aside.
3. In a medium saucepan, melt butter over low heat. Once butter is melted, turn heat to medium and let the butter continue to cook for about 5 minutes, until foamy and color turns to a rich deep golden brown. Remove from heat and transfer to a bowl. Let cool for about 15 minutes.
4. In the meantime, chop your white chocolate into small pieces.
5. Once butter is cool, transfer to a large bowl and add brown sugar. Mix until incorporated. Add in eggs and vanilla and continue to mix.
6. Add your dry ingredients and mix until just incorporated. Gently fold in white chocolate.
7. Pour batter into prepared pan and use a spatula to spread evenly.
8. Bake for about 35 minutes or until toothpick inserted into the middle comes out clean.
9. Remove from oven and place on rack. Let cool down completely before cutting.