Ingredients
- makes 4 dozen
- 2 cups all-purpose flour
- 1 tablespoon instant coffee powder
- teaspoon salt
- cup (1 stick) plus 2 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 1 egg
- ? cup semisweet chocolate chips
- 2 tablespoons corn syrup
- 1 tablespoon coffee-flavored liqueur (such as Kahlua)
- 2 teaspoons vanilla extract
Preparation
Step 1
Preheat oven to 350 degrees.
In a large bowl, whisk flour, coffee powder and salt. Set aside.
In a second bowl, beat together cup butter, sugar and egg until smooth, about 2 minutes. Beat in flour mixture until just combined. Knead in bowl if necessary to bring dough together. Form dough into balls, using about 2 teaspoons each. Place on ungreased baking sheets.
Make a thumb indentation in the center of each cookie. Bake for 12 minutes until set. Press down indentations if needed. Remove from baking sheets to wire rack and let cool.
Place remaining 2 tablespoons butter, chocolate chips and corn syrup in microwave-safe bowl and microwave on high 1 to 2 minutes. Stir in liqueur and vanilla. Let cool slightly; then pour into plastic food-storage bag, snip off a small corner and fill indentations.
Freezeworthy: Yes, but add the mocha filling after the cookie is thawed.