Cappuccino Walnut Cookies
- Total Time
- 30 minutes
- Rating
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Ingredients
- 6tablespoons butter
- ¼cup sugar
- ⅓.cup soft light brown sugar
- 1tablespoon light corn syrup
- 1½teaspoons white wine vinegar
- 1large egg
- 1½teaspoons vanilla extract
- ¼teaspoon salt
- ½teaspoon baking soda
- 1cup plus 2 tablespoons flour
- 1cup cappuccino chips (see note)
- ½cup walnuts, broken into pieces
Nutritional analysis per serving (14 servings)
146 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 2 grams protein; 78 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper.
- Step 2
With an electric mixer or by hand, cream together the butter, sugar and light brown sugar. Beat in the corn syrup and vinegar, then the egg and vanilla; mixture may appear slightly lumpy. Add salt, baking soda and flour, and mix until smooth. Add cappuccino chips and walnuts, and fold in well.
- Step 3
Using a cookie scoop or a spoon, scoop up 2 tablespoons of dough at a time, and shape into mounds about 2 inches apart on baking sheet. (Dough will probably have to be baked in 2 batches.) Bake each batch, turning sheet halfway through cooking. For chewy cookies, bake till lightly bronzed but still soft at center, about 10 minutes; for crisper cookies, bake 2 minutes longer.
- Step 4
Cool cookies on baking sheet 3 to 5 minutes before transferring carefully to a wire rack to finish cooling. Store in an airtight container.
- A pound of cappuccino chips is $4.50, plus shipping, from www.bakerscatalogue.com.
Private Notes