If you think that your daily coffee house mocha can't get better, I might be able to persuade you. Think of this recipe as a designer chocolate coffee drink in cookie form. No joke. These are so good and I am very happy that Mary (an Insta-friend) was kind enough to let me have her recipe. She told me she doesn't make any other cookies during Christmas except this one. Sold!
I think the coffee-obsessed people in my house will be thanking Mary for years to come.
"I don't think there is too much caffeine in the cookies that children can't have them - that is, if you want to share your special coffee cookies with them..."
Notes: Unsweetened chocolate is Bakers. Shortening is Crisco classic. Butter is unsalted.
Ingredients: 1/2 cup softened butter, 1/2 cup shortening, 1/2 cup sugar, 1/2 cup brown sugar, 1 egg at room temperature, 2 oz. melted unsweetened chocolate, 2 cups all-purpose flour, 1 tsp. cinnamon, 1/4 tsp. salt, 1 tbsp. instant coffee granules, 1 tsp. water. For the chocolate dip: 1 1/2 cups semi-sweet chocolate chips, 3 tbsp. shortening, pink sea salt (optional).
1. Beat the butter and shortening in a large bowl until combined. Add the sugars and continue beating until fluffy. Add egg, mixing until smooth, followed by the melted chocolate. Mix well.
2. In a separate bowl, whisk together the flour, cinnamon and salt. Add slowly to the butter mixture, scraping down the sides.
3. Stir together instant coffee and water until coffee is dissolved. Fold into the batter.
4. Split the batter in half and spoon onto to two pieces of wax or parchment paper, forming a log. Wrap tightly and pop in the freezer for 30 minutes. Remove and re-roll the logs to ensure that they are even and smooth. Refrigerate for 3-4 hours, until firm.
5. Preheat oven to 350* and line two baking sheets with parchment paper. Slice the cookies 1/4 inch thick. Bake for 10-12 minutes until just set. Remove and cool completely.
6. Make the chocolate dip: melt chocolate chips and shortening together in the micro on half power in 30-second increments until just melted. Dip one half of each cookie into the chocolate. (Sprinkle with pink sea salt if you like!) Leave out to set entirely, about 2 hours.
Tip: If you prefer to use coconut oil in the chocolate dip instead of shortening I think that will work great!