Cappuccino Flats

When I do any of my baking, I occasionally come across recipes like this one that are very classic and straight-forward. While this is a refrigerator cookie that requires some time in the refrigerator, the dough can be made quickly and then finished at another time. In reading the comments, these cookies have been a staple in many families for a long time.

I made a half recipe, which still made two dozen cookies. I made the dough and it does get quite hard. Once I sliced the cookies, a couple of them were no longer round, but I was able to manipulate the shapes to make them round again. Whenever you bake a chocolate cookie, it can be hard to tell when it is done. Cookies are usually soft when they come out of the oven, but I don’t want them to be too soft. I baked them for the longer amount of time, which made for a cookie that remained soft.

The original recipe had you dip the cookies half way in chocolate. While that looked good, dipping cookies in chocolate is an art, and I usually make a big mess. I ended up drizzling the chocolate over the cookies, which looked great and didn’t use nearly as much chocolate. While these are called Cappuccino Flats, I asked folks who tried then whether they could tell they contained coffee, and they said that wasn’t a strong flavor. Whether you like coffee or not, these are great little cookie to have around!

Cappuccino Flats
1/2 cup butter, room temperature
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon instant espresso powder
1 teaspoon warm water
1 egg
2 ounces unsweetened chocolate, melted and cooled
2 cups flour
1 teaspoon cinnamon
1/4 teaspoon salt

1-1/2 cups chocolate chips
3 tablespoons shortening

In a large mixer bowl, beat the butter, shortening, sugar, and brown sugar on medium until light. Dissolve the espresso powder in the water and add to the butter mixture with the egg and the melted unsweetened chocolate. With the mixer running on low, gradually add the flour and salt and stir until the dough comes together.

Divide the dough into halves; shape each portion of dough into a log about 7” long. Wrap the dough in plastic wrap and refrigerate for at least 4 hours.

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

Remove the plastic wrap from the dough and cut into ¼” to 1/3” slices. Place on the prepared baking sheets. Reshape the cookies into a round shape if needed.

Bake for 10-12 minutes, until the cookies are set. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Once the cookies are completely cool, make the glaze. In a medium bowl, melt the chocolate chips and shortening in the microwave, stirring the mixture every 30 seconds. Drizzle the melted chocolate over the cookies. Allow the glaze to set before serving.

Recipe from Taste of Home via Better Homes and Gardens Cookies for Christmas