Friday, January 30, 2009

Chocolate mocha cookie recipe

Many people will tell you that the 2 great tastes that taste great together are chocolate and peanut butter (thanks Reese's!). However, I beg to differ. For me, chocolate and coffee are natural partners for happy taste buds. To support my argument, I present to you these delightful cookies.


  • 2 ounces semisweet chocolate chips
  • 1/2 cup shortening 
  • 1/2 cup butter, softened
  • 1/2 cup sugar 
  • 1/2 cup brown sugar, packed
  • 1 tablespoon instant coffee granules
  • 1 teaspoon water 
  • 2 cups flour 
  • 1 teaspoon cinnamon 
  • 1/4 teaspoon salt 
  • 1 egg 
  • 1 1/2 cups semisweet chocolate chips 
  • 3 tablespoons shortening  

  • Directions

    Melt 2 ounces chocolate chips in a double boiler. Allow to cool slightly.  In a large bowl, beat shortening and butter with an electric mixer until combined. Add sugars then beat until fluffy.  Dissolve coffee in water. Add the melted chocolate, egg and coffee to the butter/sugar mixture and beat well. Add flour, cinnamon and salt to the mixture and stir until combined. Cover and chill for an hour, until easy to handle. Shape into two 7-inch long rolls. Wrap in plastic wrap and chill overnight.  When ready to bake, preheat oven to 350 degrees F.  Cut each log into 1/4-inch slices and place on an ungreased baking sheet. Bake 10-12 minutes. Allow to cool completely. Melt remaining chocolate chips with shortening over low heat. Dip half of each cookie and place on waxed paper. Allow chocolate to set completely before serving or storing.


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