Make Crackled Mocha Cookies
Edited by Rebecca M., Robbi, Lynn, Rob and 1 other
While this isn't a traditional Christmas cookie recipe, it certainly makes a lovely addition to the trays or tins of cookies that we love to share with friends and neighbors during the holidays. The rich chocolate flavor with just a hint of coffee combines with a brownie-like texture to make these cookies a hit with the whole family. Even though they are a very tender cookie, they travel well and make great gifts to give your holidays visitors when they stop by. The dough does require a couple of hours in the refrigerator before it can be easily handled, but with the powdered sugar to give the cookies a "crackled" appearance, there is no need for additional decorating time. If you are looking for new cookie recipes this year, this is one that will almost certainly become a family favorite.
- Makes 4 to 5 dozen cookies, depending on the size.
- 1/2 cup (1 stick) butter, no substitutions
- 5 oz. unsweetened baking chocolate (5 1-oz. squares)
- 1 tablespoon of instant coffee
- 4 large eggs
- Pinch of salt (about 1/8 teaspoon)
- 1 cup white sugar
- 1 cup firmly packed brown sugar
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons of baking powder
- 1 cup powdered (confectioners) sugar (for rolling cookies)
- 1Preheat oven to 350 degrees F and grease or spray your baking sheet.Advertisement
- 2If using a sauce pan, stir constantly until chocolate is completely melted. If using the microwave, melt butter first, add chocolate and coffee and then heat in 20 second increments stirring after each heating until chocolate is thoroughly melted. Set aside and allow to cool slightly.In the microwave or a small sauce pan over low heat, melt butter, chocolate, and coffee.Advertisement
- 3Gradually add both sugars and mix until thoroughly combined.In a medium mixing bowl, combine salt and eggs.
- 4Slowly pour in chocolate mixture and stir until well incorporated.
- 5In a small mixing bowl combine baking powder and flour.
- 6The dough will be very soft.Slowly add to egg/chocolate mixture.
- 7Cover dough tightly and refrigerate for 2 to 3 hours, or until dough is firm and easily workable.
- 8Using a teaspoon or a small ice cream scoop, form dough into 1 inch balls.
- 9Roll each ball in confectioner's sugar and shake off any excess.
- 10Place 2 inches apart on greased baking pan.
- 11Bake for 10-12 minutes, or until tops feel slightly firm to the touch.
- 12Leave the cookies on the pan for 1 minute.
- 13Take them off and place on a wire rack to finish cooling.
- 14Store in a sealed container.
Tips and Hints
- Try adding a pinch of cinnamon to your dry ingredients. This spice goes particularly well with the chocolate and coffee flavors.
- The dough should be workable after 2 hours in the refrigerator, but if it is covered tightly it can be left overnight if desired.
- Don't be tempted to over bake these cookies. If left in the oven for too long they become hard and dry when they cool. When they are done, the dough will still have a slightly glossy look in some spots.