This cookie is chewy and chocolatey with enough coffee to keep you alert and a bit of Cayenne that adds a nice kick at the end.
Prep Time1 hourhr20 minutesmins
Cook Time15 minutesmins
Course: Dessert
Servings: 24cookies
Ingredients
Cookie
3/4cupsbutter
1 1/2cupsbrown sugar
2tablespooonswater
2 1/2cups semi-sweet chocolate chips, divided
2 1/2cupsflour
1 1/4teaspoonbaking soda
1/2teaspoonsalt
1/2 teaspoonground cayenne pepper
1/4teaspooncinnamon
2eggs
2tablespoonsinstant espresso
1/2cupespresso chips
Icing
1 cup powdered sugar
1 tablespooninstant coffee / espresso
4tablespoonsboiling water
Instructions
Cookies
Melt butter, brown sugar, water, and 2 cups (1 12 oz package) of chocolate chips in double boiler.
Cool for 10 minutes.
In medium bowl sift flour. Add baking soda, salt, cayenne and cinnamon.
Add eggs and instant espresso to chocolate mixture.
Put chocolate mixture into large mixing bowl. Beat on high until smooth.
Slowly add flour mixture to chocolate mixture. Beat until blended.
Stir in 1/2 cup chocolate and espresso chips.
Chill in refrigerator for one hour.
Roll into 1 1/2 inch balls and place on cookie sheet lined with parchment paper.
Bake at 350 degrees for 12 to 13 minutes.
Remove from oven. After five minutes, move to cooling racks.
When completely cooled, spread coffee icing on cookies with a spoon.
Icing
Mix 4 tablespoons of boiling water with 1 tablespoon of instant coffee or espresso.
Add powdered sugar to a small bowl.
Mix two tablespoons of coffee mixture with sugar. After mixing, the consistency should spread easily on a cookie and thicken slightly as it sets. If icing is too thick, add 1 teaspoon of coffee mixture at a time until you reach desired consistency.
Notes
You can change the ratio of chocolate to espresso chips to achieve whatever balance you like best. Most of the coffee flavor in the cookie comes from the espresso chips, so you may even want to consider exclusively using a full cup of those chips.