cappuccino chip fudge cookies

Using up some more of the things lying around my house… (as if this problem could ever be solved…) a bag of cappuccino chips! I couldn’t use them as the chips in chocolate chip cookies, since I would miss the chocolate too much. I COULD however, use them in dark chocolate cookies! I’ve made the brownie-like cookies with the shiny exterior, but for these chips I wanted a chewy cookie with some substance. And that’s where Tish Boyle’s white chocolate chunk fudge cookies came in.

I love the way the cookies look…one look and you can tell it is chewy heaven. Yum!
One reason I haven’t been baking or posting as much as I’d like to is because I’m in the midst of working and studying for MCATs, which I’m taking August 15th, whoo! I had my last MCAT class this past week, so I brought these in for everyone. Needless to say, they were gobbled up. 🙂

Cappuccino Chip Fudge Cookies
Adapted from “The Good Cookie” by Tish Boyle
Makes about 36 cookies

3 oz unsweetened chocolate, coarsely chopped
2 oz semisweet chocolate, coarsely chopped
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
11 tbsp unsalted butter, softened
1 cup firmly packed light brown sugar
3/4 cup plus 2 tbsp granulated sugar
1 tbsp unsulphured molasses
1 tbsp vanilla extract
2 large eggs, at room temperature
1/2 cup nonalkalized cocoa powder, sifted
12 oz (1 bag) of cappuccino chips (originally 9oz white chocolate, chopped)

1. Preheat oven to 350ºF. Melt chocolates together, stir until smooth, and set aside. Sift together the flour, salt, and baking soda. Set aside.
2. Beat the butter on medium-high until creamy, about 1 minute. Gradually beat in sugars and continue to beat for 1 min. Beat in the molasses and vanilla, then the eggs one at a time. Beat in the cocoa powder, then add the melted chocolate and mix until blended.
3. Reduce the speed to low and blend in half of the flour mixture, scraping the sides of the bowl as necessary. Then, using a wooden spoon, fold in the remaining flour, then the cappuccino chips. Do not overmix.
4. Drop dough in walnut-sized mounds, 2 inches apart, onto baking sheets. Flatten the balls slightly, and bake for 11-13 minutes, until tops are puffed and cracked. Do not overbake, or cookies will be dry. Cool on baking sheets for 3-5 min, then transfer to wire rack to cool completely.