Yield: Yields about 28 2-inch cookies.
Extra chocolatey and laced with freshly ground coffee, these cookies are slightly crunchy on the outside and chewy within.
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This recipe makes outstanding, deeply chocolaty cookies. They freeze well--keeping their rich chewy center after a month in the freezer--and make an attractive addition to a cookie platter. The sides tend to slope inward toward the top, though, as opposed to their neat appearance in the magazine. The coffee bean in the center emphasizes the mocha touch, but the cookies do well without it also. To keep the dough rolls round as they chilled, I fit the rolls into paper towel tubes that I had opened up with one lentghwise cut.
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