Look at these little dudes.
Chocolatey bites of amazingness with a kick of coffee flavor jam packed into every cookie. Chocolate and coffee; sounds good for hungry rowers (although to be quite frank, any food is good for hungry rowers. I take food to practice, and it is gone within 5 minutes. poof!). Although, as mentioned in my previous post, I forgot to take the cookies out! So, I’m left with a bunch of mocha slice cookies. But that’s okay, because they’re small enough to serve as a tiny taste of something sweet, and they aren’t heavy. Make these cookies big or small, they’ll be perfect to satisfy a chocolate craving at any time of day. I found this on Yummly, which found this on Martha Stewart. I’ll post the original link down at the bottom. Now, without further ado……
- 1 1/2 cups all-purpose flour, plus more for work surface
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 tablespoons instant espresso powder
- 1/4 teaspoon ground cinnamon
- 1 1/2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup mini chocolate chips
Mix together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl; set aside. In another bowl, beat butter and sugar until pale and fluffy. Beat in egg and vanilla. Reduce speed to low so you can add flour mixture in without it spewing all over you. Unless you want to get into a flour fight (which I’ve done). Mix until just combined. Stir in chocolate chips.
Turn out dough onto a lightly floured surface; roll into a 2-inch-diameter log. Wrap in saran wrap. Refrigerate until firm, at least 1 hour or up to overnight. Or, you could just keep them in the freezer until you need to bake them, which is what I did. I bet they’d last up to two weeks when stored in the freezer, but don’t take my word for it.
Preheat oven to 350 degrees. Unwrap log, and let soften slightly at room temperature, about 5 minutes. . Cut log into 1/4-inchthick rounds. Space 1 inch apart on baking sheets lined with parchment paper. Bake until centers are set, about 10 minutes. They should be soft, but not gooey soft. Don’t try to bake these until they get solid: THEY WILL BURN (trust me). Transfer to wire racks; cool completely. Store in airtight containers at room temperature up to 2 days.
Recipe makes…a lot of small little cookies.
Here’s the original recipe: