Cappuccino Royales[]
Preheat oven to 350°F, rack in the middle position.
Ingredients[]
- 2 cups melted butter (4 sticks, 1 pound)
- 1/4 cup instant coffee powder (I used Folgers)
- 2 teaspoons vanilla
- 2 teaspoons brandy or rum extract
- 3 cups white (granulated) sugar (If you prefer a sweeter cookie, roll the dough balls in extra granulated sugar and flatten before baking.)
- 3 beaten eggs (just whip them in a glass with a fork)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3 cups milk chocolate chips
- 5 1/2 cups of flour (don't sift—pack it down in the measuring cup)
Directions[]
- Preheat oven to 350°F, rack in the middle position.
- Melt the butter in a large microwave-safe bowl at 3 minutes on HIGH. Or melt it in a saucepan over low heat on the stovetop.
- Mix in the instant coffee powder, vanilla and rum or brandy extract. Stir it until the coffee powder has dissolved.
- Add the sugar, beaten eggs, baking soda and baking powder. Mix well.
- Stir in the milk chocolate chips. Mix until they're evenly distributed.
- Add the flour in one-cup increments, stirring after each addition. Mix until the flour is thoroughly incorporated.
- Form walnut-sized dough balls with your fingers. Roll them in a small bowl with granulated sugar if you decided you wanted them sweeter.
- Place the dough balls on a greased cookie sheet, 12 to a standard-size sheet. (I used Pam to grease my cookie sheet, but any nonstick cooking spray will down.)
- Flatten the dough balls with the back of a metal spatula, or with the palm of your impeccably clean hand.
- Bake the cookies at 350°F for 9 to 11 minutes. Let them cool on the cookie sheets for 2 minutes, and then transfer the cookies to a wire rack to complete cooling.
Yield: 12 to 14 dozen cookies (depending on cookie size)
Trivia[]
Hannah's Note: These cookies freeze well if you have any left over.
Conversion Charts[]
See Baking Conversion Chart for non-USA baking conversions.