Bittersweet Mocha Cookies

Bittersweet Mocha Cookies
Photo by Scott Phillips


  • 3 oz. bittersweet or semisweet chocolate, very finely chopped or pulverized in a food processor to the size of coarse crumbs
  • ¼ tsp. finely ground coffee beans, plus 28 whole beans (regular, not espresso roast), or as needed
  • One-third of a batch (about 12 ounces or 1-1/3 cups) freshly made Cocoa Cookie Dough
  • About ¼ cup granulated or coarse decorating sugar

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. ...

View full recipe at Fine Cooking


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