(a.k.a. my most favoritest cookie recipe ever)
Here’s a post I meant to put up before the holidays, but it’s such an amazing cookie recipe that I can’t NOT share it with you. (That would be greedy of me, and I’m a giver.)
As with all my best recipes, I got this one from my mom. Not only does it include coffee, cinnamon and chocolate, you can freeze the logs for up to six months, cutting off pieces to bake a few at a time as needed. Don’t feel too bad though if you end up eating it all. They are amazing, after all…
- 4 oz. semi-sweet chocolate
- 1/2 cup sugar (use a bit less)
- 1/2 cup light brown sugar
- 1 egg yolk
- 1 Tbsp. instant freeze dried coffee
- 1 Tbsp. unsweetened cocoa powder
- 1 tsp. cinnamon
- 3/4 tsp. salt
- 2 sticks sweet butter cut into 8 pieces each
- 1 cup cake flour
- 1 cup regular flour
In the Cuisinart, chop the chocolate to meal texture. Transfer to a bowl.
Combine sugars, coffee, cocoa powder, cinnamon, salt and egg yolk. Process for 1 minute
Add butter. Process for 1 minute.
Add flours and chocolate. Process only until flour disappears. DO NOT over mix.
Place 4 large pieces of saran wrap on counter. Divide dough into 4 parts and shape each into 1“X4” cylinder. Wrap tightly in saran wrap and refrigerate overnight or freeze them now in the paper towel tubes.
Cut the dough while it is still cold or partially frozen into 1/4″ slices. Bake at 350 degrees on an ungreased cookie sheet for 6-8 minutes. Cool completely on racks. Store in an airtight tin. Yum!
Prepare the dough the night before or freeze it in paper towel tubes. They will keep for 6 months in the freezer. For best results, cut each roll into 15 slices when still partially frozen.