Recipe by Michele Prenovost
"A sliced cookie that has a nice chocolate, cinnamon and coffee taste."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
instant coffee granules, dissolved in 1 teaspoon water
2 (1 ounce) squares
unsweetened chocolate, melted
1 1/2 cups
semisweet chocolate chips
I made 31 (!) dozen of these cookies for Christmas Cookie exchanges. They have a wonderful, unusual taste and are so easy to make. Instead of dipping the cookie in chocolate, I drizzled on melted white chocolate--the contrast between the dark cookie and the light chocolate was lovely.
I think I'd cut down on the shortening in the chocolate mixture - it didn't seem to harden quite enough for easy storage - and I upped both the coffee and cinnamon because the dough seemed a bit bland. They turned out reasonabley tasty in the end, but not phenomenal.
If you like a cookie that is not too sweet, this is a great cookie. Yes, it looks like a fussy recipe, but it's not too much work. I usually mix the dough up one day, wrap it, and then bake it in the next few days when I have time. This is the same recipe in the Taste of Home "Best of Country Cookies" cookbook, a cookbook I will never part with, ever. You can vary the intensity of the coffee flavor by choosing either a dark or light roast instant coffee. I just made these for a cookie exchange and I used two packets from a box of Folgers Fresh Breaks, Black Silk (dark) single serve packets. The coffee flavor really comes through and will be made even better with a thin coat of chocolate. If you like a nice mocha, give this one a try!
Very tender and delicate with a good amount of flavor as is.
I thought this recipe was delicious. I had to make a last minute substitution on the instant coffee as I was unknowingly out. I used 2 tbsp. of french vanilla Nescafe® iced coffee syrup and a teaspoon of finely crushed regular coffee. The next time I make it I probabably won't dip them in the chocolate - maybe just drizzle some white chocolate on. The chocolate coating overpowers the delicate, yummy cookie for me - I've been eating the chocolate half first so I can savory the plain side last!
A nice change from plain chocolate cookies, I added 1 tsp vanilla and halved the cinnamon, I also used cocoa and butter (1 tbsp butter and 3 tbsps cocoa for 1 square) for the unsweetened squares as it is something I don't usually have around.
These cookies are amazing! Have made them several times, and they are always great. I added a teaspoon of vanilla, because I thought they needed a bit more flavor. They are always a hit, and eaten up as fast as I make them. You will love these cookies!
I've been making these cookies for years and are a favorite in my family. A couple tips: the cookies are best if not over-cooked. Make sure to slice them a generous 1/4" thickness and bake them only until the edges have a slight firmness when touched. They will then cool to a light softness. Secondly, if making lots of cookies, you'll want to occasionally rewarm the dipping chocolate. This keeps the dipped coating from getting too thick and ovewhelming. I sometimes also dip just an edge in the chocolate, rather than half the cookie. This makes just a tease of milk chocolate. Lastly, I put the dipped cookies on wax paper and chill them for a bit before storing them. This keeps the dip from sticking when stacking cookies.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/55 of a recipe
Servings Per Recipe: 55
Amount Per Serving
Calories from Fat: 57
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make sinfully rich and chocolaty cheesecake.
See how to make this cute (and tasty) refrigerator cookie.
A quick and easy way to bake cookies using a package of cake mix.