Cappuccino Chocolate Chip Hazelnut Cookies Recipe

Cappuccino Chocolate Chip Hazelnut Cookies Recipe

Did you know that Ruth Graves Wakefield, owner of the Toll House Inn, invented chocolate chip cookies in 1933. There are two theories regarding how this magnificent cookie was created. One theory is that a bar of Nestlé semisweet chocolate fell off a high shelf into an industrial mixer and shattered. To me this theory sounds less realistic. If a chocolate bar falls onto cookie dough I don’t think it will shatter, and its less likely that a chocolate bar will be sitting unwrapped on a high shelf. The second theory is that Mrs. Wakefield chopped up a bar of chocolate and added to the batter. This one sounds more plausible. Whichever theory is correct there is no denying that Mrs. Wakefield was the creator of the chocolate chip cookies. Since then numerous variations have been created, including this cappuccino chocolate chip hazelnut cookie. 

You must be wondering how cappuccino managed to find its way into these cookies. The ingredients include coffee and milk and hence cappuccino enters the picture. Instead of cappuccino I could have called it latte or simply coffee cookie. However coffee cookie sounds less interesting, besides I’ve already made and posted a recipe for double chocolate coffee daim cookie. 

Coffee adds great flavor to chocolate chip cookies, it really enhances the flavor, making it taste more sophisticated.

I used coconut oil instead of butter. Compared with other chocolate chip recipes I used less fat and more milk. As a result the cookies have lower fat, and using milk affects the texture. The cookies take on a slightly cake like texture, only slightly. It is still crispy and chewy. You can reduce the amount of milk and increase the amount of fat if you wish.

Resting the dough before baking is one of the secrets to a great chocolate chip cookie. Hervé Poussot, owner of Almondine, rests the dough overnight while Jacques Torres of Jacques Torres Chocolate rests the dough for 36 hours. Resting the dough is important because eggs, unlike, say, water, are gelatinous and slow-moving, said Shirley O. Corriher, author of “CookWise”. Making matters worse, the butter coats the flour, acting, she said, “like border patrol guards,” preventing the liquid from getting through to the dry ingredients. The extra time in the fridge dispatches that problem.

I adopted the recipe from various sources such as Martha Stewart, Smitten Kitchen, Joy the Baker and NY Times.

Notes:

You can replace 1½ cups white sugar and 1 tablespoon molasses with ¾ cup white sugar and ¾ cup brown sugar

You can replace ½ cup coconut oil and ½ cup milk with ¾ cup butter and 4 tablespoons milk

Ingredients

2¼ cups flour

1½ cups white sugar

1 tablespoon molasses

2 large eggs

½ cup coconut oil, room temperature

½ cup milk

½ teaspoon baking soda

1 teaspoon salt

2 teaspoons pure vanilla extract

2 tablespoons instant coffee powder

1 cup chocolate chips or chunks (preferably with at least 60% cocoa content)

1 cup chopped hazelnuts, or any nuts of your choice

Directions

1. Mix coconut oil, milk, sugar and molasses until sugar has dissolved. Add eggs, salt, coffee powder and vanilla and mix well

2. Add sifted flour and baking soda and combine

3. Stir in the chocolate chips and hazelnut

4. Let the dough rest in the refrigerator, overnight or up to 3 days. This step is optional but recommended

5. Drop heaping tablespoon size balls of dough about 5 cm apart on a greased baking tray

6. Bake at 180 degrees until cookies are golden around the edges and still soft in the center, about 8 to 10 minutes.

Cappuccino Chocolate Chip Hazelnut Cookies Recipe

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