Bittersweet Mocha Cookies

By Janet-2

Use the Cocoa Cookie dough recipe as the basis for this recipe.

Ingredients

• 1/3 of a batch of freshly made Cocoa Cookie Dough (about 1 1/3 cups)
• 3 ounces bittersweet or semi-sweet chcocolate, very finely chopped or pulverized in a food processor to the size of coarse crumbs
• 1/4 tsp. finely ground coffee beans (regular, not espresso roast), plus 28 whole beans or as needed
• 1/4 about 1/4 cup granulated or coarse decorating sugar

Preparation

Step 1

Put the cocoa cookie dough in a mixing bowl. Add the chocolate and ground coffee and mix them thoroughly with a rubber spatula or your hands. Shape the dough into a log that's 14 inches long and about 1 1/4 inches in diameter. Wrap in waxed paper or foil and refrigerate until firm, at least 1 hour or overnight.

Position a rack in the center of the oven and heat the oven to 350 degrees F. Line a baking sheet with parchment.

Put the sugar in a small bowl. Cut the dough in 1/2-inch slices. Coat both sides with the sugar. Arrange the cookies 1 1/2 inches apart on the lined sheet and press a coffee bean into the center of each cookie.

Bake until the cookies puff and show very faint cracks on the surface, about 9-10 minutes (the cookies will feel soft to the touch). Slide the parchment onto a rack and let the cookies cool completely. Store in an airtight container at room temperature or freeze for longer storage.