Rating: 4 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
  • 9 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
30 mins
chill:
2 hrs
bake:
5 mins
total:
2 hrs 35 mins
Servings:
24
Yield:
about 145 cookies.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg, cocoa powder, cinnamon, coffee powder, and salt until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the chopped chocolate. Divide dough into three equal portions. On a lightly floured surface, shape each portion into a 10- to 12-inch-long roll (about 1 inch in diameter). Wrap rolls in plastic wrap or waxed paper. Chill about 2 hours or until firm enough to slice.

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  • Preheat oven to 350°F. Lightly grease a cookie sheet or line with parchment paper. Cut rolls into 1/4-inch-thick slices. Place slices 1/2 inch apart on the prepared cookie sheet.

  • Bake for 5 to 6 minutes or until light brown and set. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Drizzle cooled cookies with melted chocolate. Let stand until set.

To Store:

Layer undrizzled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Drizzle with melted chocolate before serving.

Nutrition Facts

109 calories; fat 7g; cholesterol 18mg; saturated fat 4g; carbohydrates 12g; mono fat 2g; insoluble fiber 1g; sugars 7g; protein 1g; vitamin a 145.8IU; niacin equivalents 0.4mg; folate 12.1mcg; sodium 86mg; potassium 59mg; calcium 10.1mg; iron 0.9mg.
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