Cappuccino chocolate chip cookies!

This is my first time baking cookies. I always have some phobia to roll cookie dough, since the last time I tried to roll some dough, all the dough sticked to my rolling pin! And it is a mess! And I don't have a proper kitchen table to do the rolling. My kitchen is so small, and I use an electric stove, so I will use the stove surface as an extra space to do my preparation, like chopping etc. And for rolling a dough, you need bigger space and it will be better to use wooden surface since you need to spread some flour on the surface to prevent the stick, once again the flour will cause quite messy kitchen.

But then I realized that to make a cookie, I don't need to roll anything! Just scoop and the dough will expand and flattened by itself! So I am happily making one just now.

I want to make something different and interesting cookie. At first I want to make the peanut butter cookie, but I don't have any peanut butter left in my home, so change plan to cappuccino cookie! I was inspired from Joy the Baker but I am so stingy, since in the recipe, it calls white chocolate to be melted. I refused any kind of chocolate melting recipe. I think it such a waste of money on good chocolate. I prefer using cocoa powder to replace the chocolate. So I come into this other recipe Cappuccino cookies

Ingredients

• 12 ounce pack of semi-sweet chocolate morsels, divided
• 1 1/2 tablespoon of instant espresso
• 1 teaspoon of boiling water
• 1 1/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup of sugar
• 1/2 cup of brown sugar
• 1 large egg
• 1/2 cup of walnuts, chopped

And I just realized, they use semi sweet choc morsels, some to be melted, and some to be mixed as a chunk. Due to my stinginess, so I replace this with cocoa powder! And yeah, I choose the recipe where I do not need to separate the egg white and yolk, haha... besides lazy, I don't know where to keep the other separation and use it for what?

Procedure

• Preheat oven to 350 degrees F.
• Melt 1/2 cup of chocolate morsels over double boiler. (And for pity sake - PLEASE USE A QUALITY CHOCOLATE!) --> not for me!
• Dissolve the instant espresso with boiling water, set aside.
• Combine flour baking soda and salt in a separate bowl, set aside.
• In larger bowl combine butter, sugar, brown sugar and instant espresso mixture, beat until creamy.
• Add egg and melted morsels, mix well.
• Gradually add flour mixture.
• Stir in remaining 1 1/2 cups of morsels and walnuts. Mix well.

• Drop dough by level tablespoons, about 2 inches apart, onto ungreased cookie sheet.

• Bake 10-12 minutes.

After it came out from the oven, I was so worried, since the cookie is still soft in the middle. Then quickly search for some tips in the internet. Eventually this is normal. You have to wait for around 5 minutes for it to cool down before you move it to a cooling rack (in this case I use my pizza pan), and amazingly it gradually harden and crunchy!!!

And now ready to serve!

The recipe is actually called for 24 cookies with 3 inch diameter, but maybe because it's my first time, my scoop is too messy and little. So I got smaller cookie and more! And I put inside my tupperware, ready to be distributed tonight to my lucky friends! Haha...

The taste? O yeah...forgot to tell you about the taste. Think because I use the cocoa powder, I think the chocolate taste is overpowering my cappuccino flavour. Maybe you can taste a hint of cappuccino, but not much. But I love my walnut, crunchy!