Renee Branchik of Stow has been making this recipe for chocolate-coffee flavored cookies for so long, she forgot what cookbook it came from. It’s best made a day or two ahead of time to allow the flavors time to fully develop.
½ cup butter, softened
½ cup shortening
½ cup sugar
½ cup light brown sugar, tightly packed
1 tbsp. instant coffee granules
1 tsp. warm water
2 squares unsweetened chocolate (1 oz. each) melted and cooled
2 cups flour
1 tsp. cinnamon
¼ tsp. salt
1½ cups semisweet chocolate chips
3 tbsp. shortening
In a medium bowl, cream the butter, shortening and sugars. Dissolve coffee in the water; add to the creamed mixture with the egg and melted chocolate. Mix well. Combine flour, cinnamon and salt; gradually add to the creamed mixture — dough will be sticky. Place a piece of waxed paper onto your work surface. Place half of the dough onto the center of the waxed paper and shape into a log about 6½ inches long. Use the waxed paper to help you shape the log. Repeat the process with the other half of the dough.
Wrap each log in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut each log into ¼-inch slices. Place the slices 2 inches apart on a lightly greased baking sheet. Bake at 350 degrees for 10 to 12 minutes or until firm. Remove to wire racks to cool.
Melt chips with shortening in microwave according to package directions. Dip each cookie halfway into the melted chocolate; shake off the excess. Place on waxed paper to harden. Store between layers of waxed paper in an airtight container. It is best to bake the cookies at least a day before you wish to serve them. This allows the flavors to marry and brings out the coffee flavor.
Makes about 3 dozen.