Ingredients Jump to Instructions ↓

  1. 4 (1-ounce) squares semisweet baking chocolate - divided use

  2. 1 cup unsalted butter, softened

  3. 1/2 cup granulated sugar

  4. 1/2 cup firmly packed dark brown sugar

  5. 1 large egg

  6. 1 tablespoon instant coffee powder

  7. 1 tablespoon hot water

  8. 2 cups all-purpose flour

  9. 1 teaspoon ground cinnamon

  10. 1/8 teaspoon ground nutmeg

  11. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Melt half the chocolate in a microwave-safe bowl for about 1 minute on MEDIUM; stir until smooth. Cream butter until light and fluffy. Add sugar, brown sugar and egg. Continue beating until mixture is smooth. Stir in coffee (dissolved in hot water) and reserved melted chocolate; mix well. Blend in flour, cinnamon, nutmeg and salt. Shape dough into 2 logs, each about 2 inches in diameter. Cover with plastic wrap and refrigerate until firm, about 1 hour. Preheat oven to 350 °F (175°C). Lightly grease 2 cookie sheets. Cut 1/4-inch-thick slices from logs of dough. Transfer cookies to cookie sheets. Bake for 8 to 10 minutes or until cookies are firm to touch and a light golden brown on bottom. Remove cookies to wire racks to cool. Melt remaining chocolate. Using a spoon, drizzle chocolate over cookies. Let chocolate harden before serving cookies.


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