I know I've written before that I really dislike drinking coffee but I think things are changing. Seriously. It's too early to really tell, but I don't know...it just might be possible. I've always had this, tendency, we'll call it, of falling asleep in class...yes, I know, that's a bad habit. I really just can't help it though. It's been happening for years, ever since like...high school or something. I've actually pretty much mastered the art of sleeping in class without getting caught. There have only been a few instances where a professor has noticed. There was one time in an art history class that I was taking where the professor saw me and kind of pointed the laser pointer thing in my direction, which forced me to wake up. Everyone was obviously staring at me. It was kind of awkward. There was also this one time during OSHA training this summer that I kind of dozed off in the middle of the first 5-hour class and the instructor called me out on it. That was kind of awkward too. Other than that though, no one seems to notice. Or that's what I tell myself at least. It makes me feel better about my "habit."
However, I decided to change this semester. I am actually going to stay awake in EVERY class. My plan is to drink coffee. Brilliant idea, right? The funny thing is...it's actually been working, and I'm slowly, VERY slowly beginning to tolerate drinking it. I'm sure it'll be a very long time before I ever agree to any sort of "coffee-date" or decide to have coffee on a more regular basis, but I don't care. I can stay awake in class now, and that's all I really care about.
I had one other reason for attempting to jump on the caffeine bandwagon. Maybe one and a half reasons, the main one being that energy drinks just taste really gross and I aways feel self-conscious drinking one in out in public like in the library or something...especially if it's the middle of the afternoon or something. That just looks weird I think. Coffee seems like a more socially acceptable beverage to consume in the library at 2 pm. Drinking a Red Bull is just awkward.
These cappuccino cookies are sort of a response to my new-found coffee "appreciation." Nah, not really actually. I've made these cookies several times before, and they're really quite delicious. There is a very nice coffee flavor to them, and you can play up on this however you like. Add more or less coffee to suit your taste. The original recipe calls for 3 tablespoons, but after making them a couple of times before, I chose to increase the amount of coffee powder to around 4 tablespoons. Keep in mind that espresso powder is stronger than instant coffee powder, so if you're using espresso powder, you'll need less of it than you would instant coffee powder. The coffee flavor comes through without being too overpowering, and gives the cookies a nice speckled appearance, which I absolutely love. The addition of chocolate chunks brings these cookies to an even higher level of delicious. Feel free to use white or semisweet chocolate chunks, both are delicious.
Cappuccino chocolate chunk cookies...such a lovely thought. Enjoy!
Cappuccino Chocolate Chunk Cookies
adapted from Joy the Baker
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 egg yolk
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
4-5 tablespoons instant espresso or coffee powder (according to your taste)
1 cup chocolate chunks
Position a rack in the middle of your oven and line two baking sheets with parchment paper or silicone liners. We'll preheat the oven later.
In a bowl, whisk together the flour, baking soda, salt, and espresso/coffee powder. Set aside.
In the bowl of a standard mixer fitted with the paddle attachment, cream the butter until light and fluffy, about 3 minutes. Add both sugars, and cream together until well beaten. Add the egg and egg yolk, and beat well. Stop the mixer, and add the ingredients all at once. On low speed, begin to mix the ingredients together, only until just combined. Remove the bowl from the mixer, and with a rubber spatula or wooden spoon, fold in the chocolate chunks until evenly combined. Cover the dough with plastic wrap, and refrigerate the dough so that it is well-chilled, about 45 minutes.
A couple minutes before you're ready to remove the cookie dough from the fridge, preheat the oven to 350 degrees F. Drop the cookie dough by rounded tablespoonfuls onto the prepared baking sheets, and bake until the cookies are lightly browned around the edges, around 12-13 minutes.
Remove the cookies from the oven, allow them to cool on the baking sheet for about 10 minutes, before transferring them to a wire rack to cool completely. Store the cookies in an airtight container.