Cappuccino Chocolate Chunk Cookies by Cooking with Books1

Sometimes, all you crave is a chocolate chip cookie. A chewy, chocolate-filled cookie satisfies even the craziest cravings. You know, those cravings that drive you mad and all you can think about is that cookie, crumbling in your mouth, with a ratio of 1:1 when it comes to cookie dough: chocolate chips. And no, I’m not pregnant. I just get crazy cravings for no reason. I can’t be the only one having these maddening cravings, right!?

While the cravings subside, we make cookies. Cookies adapted from King Arthur Flour‘s Chewy Chocolate Chip recipe in their Baker’s Companion cookbook! And bare with me when I believe that substituting half the all-purpose flour for white whole wheat flour instantly converts a recipe to “healthy”. These cookies are studded with creamy cappuccino chips that I bought while at Blog & Bake in Vermont, PLUS I had some 70% Cacao Barry I had won from a giveaway over at Fresh New England. Both chocolates came together and made this intensely chewy, chocolate stuffed cookie! Oh and in case you’re wondering, here’s the link on where to get the Cappuccino Baking Chips.

Cappuccino Chocolate Chunk Cookies by Cooking with Books

Cappuccino Chocolate Chunk Cookies

Adapted from King Arthur Flour's Chewy Chocolate Chip Cookies, these cookies won't last more than a day in your house! For extra coffee flavor, add 1 tablespoon of espresso powder to the dough.
Print Recipe
IMG 5400
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes


  • 6 ounces unsalted butter
  • 5 ounces light brown sugar
  • 5 ounces dark brown sugar
  • 2.5 ounces light corn syrup
  • 2 teaspoons vanilla extract
  • ¾ teaspoon vanilla salt
  • 1 large egg
  • 5 ounces King Arthur's all-purpose flour
  • 4.5 ounces King Arthur's white whole wheat flour
  • ¾ teaspoon baking powder
  • 1.4 teaspoon baking soda
  • 6 ounces King Arthur's Cappuccino Chips
  • 6 ounces 70% cacao chunks I used Cacao Barry's 70% Cacao Pistoles


  • Preheat oven to 350F.
  • Beat butter, sugars, corn syrup, vanilla extract, and salt until light and fluffy (about 5 minutes).
  • Add egg and mix.
  • Sift together flours, baking powder, and baking soda to incorporate well. Add to wet ingredients and mix only until incorporated, do not over mix.
  • Fold in cappuccino chips and chocolate chunks. Using a small ice cream scoop (or a spoon) place cookies on baking sheet and bake for 12 minutes, until golden brown.
Servings: 3 dozen

I’m curious to know: what’s YOUR favorite kind of cookie?

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  1. Janet Smith says:

    I still don’t know where to buy cappuccino chips. Please enlighten me..

  2. Drooling and dying here while reading the blog post. Just curious, how come your recipe measurements are stated using the metric system (ounces?). I hope you have a conversion table somewhere on your site. Bookmarked this recipe. Must try it soon. My favorite cookie is always anything slathered in chocolate 🙂

  3. These cookies look and sound fabulous! I wish I had a dozen to eat with my morning coffee today. And I need to find some cappuccino chips stat so that I can make these. I totally agree with you on the 1:1 cookie:chocolate chip ratio. That’s the only way to make CCCs!

  4. Hmmmm….cookies!!!! I always crave chocolate chip, they are just to damn delicious:-) Your cookies look so freaking good! My favorite cookie is my grandma’s snickerdoodle cookies, YUM! Hugs, Terra