From the Chef: Cappuccino Chocolate Chip Cookies

Cappuccino_Chocolate_Chip_Cookies(Makes 4 dozen)

By Mark Marques

This recipe for Cappuccino Chocolate Chip Cookies is fairly easy to make.  The cookies are absolutely delicious.  They make a great gift.

Serve with coffee or a glass of milk for most enjoyable results. 


  • 2 sticks unsalted Butter
  • 1 Cup granulated Sugar
  • 1 Cup packed brown Sugar
  • 2 Large Eggs
  • 2 Teaspoons pure Vanilla extract
  • 3 1/2 Cups all-purpose Flour
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • ¼ Cup Instant Coffee Granules
  • 1 Bag Mini Chocolate Chips

Heat oven to 350 degrees.
In a Kitchen Aid or large bowl with a hand mixer, cream Butter until smooth. Add both Sugars and mix until light and fluffy. Add Eggs, one at a time until completely mixed. Add Vanilla, and mix on medium speed until well combined.

In a separate mixing bowl, sift Flour, Baking Soda, and Salt together. Slowly add the flour mixture to the butter and egg mixture, and beat just until combined. Add Chocolate chips and mix well. Add Instant Coffee granules and mix until combined.

Using a small ice cream scoop or two tablespoons, place about 1 tablespoon of dough on a cookie or baking sheet. Repeat with remaining dough, about an inch apart. You should have twelve cookies, four rows of three (a dozen to a cookie sheet).
Place in the oven and bake until golden brown, 11 ½ to 13 minutes. Transfer baking sheets to a wire rack to cool or place on paper toweling until cooled.

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square,  the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas.  Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.

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