Tuesday, March 3, 2009
Chocolate Mocha Cookies
This is my go-to cookie recipe. The dough is easy to mix up and keep stashed in the fridge or the freezer. The dark cookies look gorgeous decorated with different color royal icings - pastels for Easter egg-shaped cookies, bold colors for Christmas cookies. They're also tasty plain.
2 cups sugar
1 cup (2 sticks) butter, softened
1 tablespoon vanilla
3 cups all purpose flour
1 cup cocoa
4 tablespoons instant coffee
heaping 1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Cream together sugar, butter, vanilla, and eggs in a medium bowl until light and fluffy. Stir in remaining ingredients. Cover and refrigerate at least one hour or overnight.
If you’d like to make your very own slice and bake cookies, after dough is well chilled, shape into a log shape, about two inches or so in diameter. Dust lightly with flour, wrap in aluminum foil and place in a freezer zip-top bag.
When ready to bake, slice off rounds about 1/4-inch thick and place on ungreased baking sheet. No need to thaw first.
(Dough can also be rolled out on a lightly floured surface and cut out with cookie cutters.)
I sprinkled these with raw sugar, thick and chunky. After the cookies bake the sugar on top has a nice crunch to it, which is perfect contrast to the chewey chocolatey cookie.
Preheat oven to 375°.
Bake for about 8 minutes or until set. Cool slightly on baking sheet; remove and cool completely on wire rack.