Bittersweet Mocha Cookies
- ¼ tsp. finely ground coffee beans, plus 28 whole beans (regular, not espresso roast), or as needed
- 3 oz. bittersweet or semisweet chocolate, very finely chopped or pulverized in a food processor to the size of coarse crumbs
- About ¼ cup granulated or coarse decorating sugar
- One-third of a batch (about 12 ounces or 1-1/3 cups) freshly made Cocoa Cookie Dough
Put the dough in a mixing bowl. Add the chocolate and ground coffee and mix them in thoroughly with a rubber spatula or your hands. Shape the dough into a log 14 inches long and about 1-1/4 inches in diameter. Wrap in waxed paper or foil and refrigerate until firm, at least 1 hour or overnight. ...