I’m so excited to share this recipe with you folks today! I recently developed these cookies for company called Baker’s Choice. I’ve been a fan of theirs for a while, and I’d like to tell you a bit about them.
For kosher bakers and those in the New York area, Baker’s Choice is found to be a familiar name. But for those who haven’t heard the name before, let me introduce you to their fabulous line of baking products. They sell a full line of non dairy chocolate chips, non dairy peanut butter, caramel and, best of all, cappuccino chips. These chips are full of coffee goodness flavor, and provide a nicely different flavor from the typical chocolate. Also…coffee, duh.
Anyway, in honor of the upcoming holiday of Shavuos, my friends at Baker’s Choice asked me to develop a delicious dairy cookie recipe using their delicious chips. And I came up with these cookies. (You might have seen these cookies on the Baker’s Choice ads in various kosher magazines. Good news! They’re by me!)
I offered one to my father (who can be somewhat critical of my recipes) and he was all “oh my. These are the the best cookies you’ve ever made!” So pick up a package of these delicious chips (or use coffee flavored chocolate chips, if you can’t get your hands on any) and make them. Betcha you’ll agree!
Creamy Cappuccino Cookies:
By Miriam Pascal for Baker’s Choice, OvertimeCook.Com
1 ½ sticks (¾ cup) butter, softened
6 ounces unwhipped cream cheese
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
1 Tablespoon instant coffee powder
1 Tablespoon milk
1 teaspoon baking soda
2 ½ cups all-purpose flour
1 ¼ cups cappuccino chips
Preheat oven to 350. Line 2 cookie sheets with parchment paper and set aside.
In the bowl of an electric mixer, cream together the butter and cream cheese until smooth, about a minute. Add the sugar and brown sugar and beat until smooth and creamy.
Add the vanilla extract, coffee powder, eggs and milk, beating to combine after each addition.
With the mixer on a low speed, add the baking soda and flour. Beat until just combined.
Stir in the cappuccino chips. The dough will be a bit sticky.
Drop the dough onto the prepared cookie sheets using a medium cookie scoop (or by the heaping tablespoon).
Bake at 350 for 10-11 minutes, until the tops are set.
Remove from oven and set aside to cool for a minute or two before removing from the tray.
Note: their nougat chips have a wonderful hazelnuty, creamy flavor. To use in these cookies, use 2 teaspoons of vanilla and omit the coffee. Substitute equal amount of nougat chips.
Love these cookies? Try these Brown Butter Triple Chunk Cream Cheese Cookies
Disclaimer: I was paid by Baker’s Choice to develop this recipe. Opinions are my own.
Thanks for stopping by everyone! Hope you’re all enjoying the amazing dessert recipes. If you’re looking for some real food ideas, make sure to browse the recipe index, 0r come back soon for a brand new, healthy recipe! (And naturally, more dessert.) -Miriam