Bittersweet Mocha Cookies

Extra chocolatey and laced with freshly ground coffee, these cookies are slightly crunchy on the outside and chewy within.

Photo by Lisa M.
Adapted from finecooking.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from finecooking.com

Ingredients

  • One

    -third of a batch (about 12 ounces or 1-1/3 cups) freshly made Cocoa Cookie Dough

  • 3

    oz. bittersweet or semisweet chocolate, very finely chopped or pulverized in a food processor to the size of coarse crumbs

  • 1/4

    tsp. finely ground coffee beans, plus 28 whole beans (regular, not espresso roast), or as needed

  • 1/4

    About 1/4 cup granulated or coarse decorating sugar

Directions

Put the dough in a mixing bowl. Add the chocolate and ground coffee and mix them in thoroughly with a rubber spatula or your hands. Shape the dough into a log 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°F. Line a cookie sheet with parchment. Put the sugar in a small bowl. Cut the dough into 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, 9 to 10 minutes (the cookies will feel soft to the touch). Slide the parchment onto a rack and let the cookies cool completely.

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