I’ve been on a roll since the middle of April blogging day in and day out about Italy and all things Italian. But a girl does not live by pasta alone and it was time for me to get in the kitchen and do some good old fashioned American style baking. These easy refrigerator cookies come from my good friend L.’s recently published book-Tea With Betty. I did some recipe testing for the book, but this was a new recipe for me. Although there are two types of chocolate in this cookie, the hint of cinnamon cuts the sweetness.
Mocha Icebox Coookies
1-1/2 cups flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
2 tablespoons instant espresso powder
1/4 teaspoon cinnamon
6 ounces unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup chocolate chips or chopped bittersweet or semisweet chocolate
Sift flour, cocoa, salt, espresso powder and cinnamon into a large bowl and set aside. Put butter and sugar into the bowl of a mixer fitted with paddle and mix on medium until pale and fluffy. Mix in egg and vanilla. Reduce speed to low.
Add flour mixture to butter and mix until just combined. Stir in the chocolate chips. Turn dough out onto lightly floured surface and roll into a 2″ diameter log. Tightly wrap in plastic wrap and refrigerate until firm, at least one hour or overnight.
Preheat the oven to 350 degrees. Unwrap the log. Spread coarse sugar on a piece of parchment and roll log into sugar, pressing firmly. Cut log into 1/4″ thick rounds and set them on parchment lined baking sheets, about 1″ apart. Bake until centers are set, about 10 minutes. I like to rotate the sheets half way through. Transfer to wire racks and cool completely. Yield: about 3 dozen
Thanks L. for a terrific cookie recipe and one fabulous book!