Recipe by Michele Prenovost
"A sliced cookie that has a nice chocolate, cinnamon and coffee taste."
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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
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