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Recipe

Bittersweet Mocha Cookies

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Scott Phillips

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.

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
  • About 1/4 cup granulated or coarse decorating sugar

Nutritional Information

      Nutritional Sample Size based on 28 servings
      Calories (kcal) : 80
      Fat Calories (kcal): 40
      Fat (g): 4.5
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 10
      Sodium (mg): 15
      Carbohydrates (g): 11
      Fiber (g): 1
      Protein (g): 1

Preparation

  • 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.

Reviews

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Reviews

  • perks | 12/31/2007

    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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