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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?