The LOST finale was this week and my boyfriend had a couple of his friends over to watch it. I decided to bake something, since everyone can snack on something while watching tv. Ummm speaking of the LOST finale, did anyone else watch it? Too bad we have to wait another full YEAR before it comes back on! What’s with the whole Locke situation?! That really threw me off. I’ll stop myself there, just in case you guys didn’t watch it. No spoilers, here! That’s okay though… Dexter comes back on in fall and will hold us over until then. For the finale, I made some chocolate cappuccino chip cookies for the boys.
Whoa.. try saying that ten times fast: chocolate cappuccino chip cookies, chocolate cappuccino chip cookies, chocolate cappuccino chip cookies. That’s a mouthful. Anyways, I was off roaming the aisle at Cost Plus World Market and found these Guittard Cappuccino Chips and knew I had to get them! I looked on the back for their recipes, but none of them really appealed to me. Then I remembered about Guittard’s Polka Dot Cookies I made on the back of their mint chocolate chips bag! Those cookies were good, but the mint chips didn’t really do it for me.. so I used that same recipe and replaced them with the cappuccino chips. Perfect! You can tell from the last picture how incredibly fudgy and chewy these cookies were, my favorite. They were chocolatey with a kick of coffee, nothing too overwhelming.
2 cups (12 oz) semi-sweet chocolate chips
1/2 cup butter
1 1/2 cups all-purpose flour (do not sift)
1/2 tsp baking soda
1/8 tsp salt
3 large eggs
1/2 cup sugar
2 tsp vanilla
2 cups (12 oz) Guittard Cappuccino Chips
Preheat oven to 350F
In top of double boiler over low heat, melt semi-sweet chips and butter, stirring constantly until smooth. Set aside to cool. In a small bowl, combine flour, baking soda, and salt. Set aside.
In a large bowl, beat eggs, sugar, and vanilla until light. Blend in melted chocolate, then dry ingredients. Stir in cappuccino chips and chill for 10-15 minutes or until stiff. Drop by well-round teaspoonfuls onto ungreased cookie sheets.
Bake 8-10 minutes, cookies will be soft in centers but will harden as they cool.