Cappuccino Chip Fudge Cookies

Cappuccino Chip Fudge Cookies

Adapted from Angel Delights cookbook
Makes 28 cookies
Author Wendy Sondov


  • 1 cup white chocolate chips
  • 1 ½ teaspoons coffee extract
  • 2 ½ cups all-purpose flour
  • 1 tablespoon + ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • ½ cup cocoa I used Dutch-processed for darker color and richer flavor
  • ¼ cup boiling water
  • 2/3 cup butter flavored vegetable shortening
  • 1 ¾ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon instant espresso/coffee granules
  • 1 teaspoon vanilla extract or paste


  1. FOR CAPPUCCINO CHIPS: In a small microwave safe bowl, melt white chocolate chips at medium power for 1 minute. Stir. If not completely melted, return the bowl to the microwave and heat for 10 second intervals, stirring between intervals, until melted.
  2. Add coffee extract and stir quickly to blend as evenly as possible. The mixture will become thick, crumbly and dough-like.
  3. Place the chip dough between two sheets of wax paper. Using a rolling pin, roll out the dough into a disc 1/8” – ¼” thick.
  4. Chill the disc until hard set, about 10 minutes in the freezer or 15 minutes in the refrigerator. Once hard, chop or break into small chunks.
  5. FOR COOKIES: Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  6. In a medium bowl, whisk together flour, baking powder and salt.
  7. In a small bowl, mix cocoa and boiling water. This “blooming” process intensifies the flavor of the cocoa. The mixture will be dry and crumbly.
  8. In the bowl of an electric mixer, cream together shortening and sugar.
  9. Add eggs and vanilla and mix well.
  10. Slowly add flour mixture until combined.
  11. Add cocoa and mix well.
  12. Stir in cappuccino chips.
  13. Place 2 tablespoon scoops of dough on prepared cookie sheet, at least 2” apart.
  14. Bake for 12 minutes. Cookies should be set but still appear shiny in the cracks that form on the surface.
  15. Allow cookie to cool 2-3 minutes on the cookie sheet, until firm enough to transfer to wire cooling racks.
  16. Cookies will remain fresh 10 days or longer when stored at room temperature in an air tight container or zip lock bag. These cookies remain chewy for 3-4 days and then become crunchy.

Packing Tips

Double wrap pairs of cookies (with bottoms together) in plastic wrap, then place in an airtight container or zip lock bag. For longer storage, vacuum sealing is recommended.