25 Days of Dishes: Chocolate Coffee Cookies

Maybe your looking for new inspiration.  Every day in December we will feature a different idea for you. These will be a mix of baked goods, sides, main dishes and cocktails.  Who doesn't need a good festive beverage to get you through the season.  Think of this as your advent calendar of holiday ideas.

This collection of dishes are a collection of personal recipes along with ideas taken from others worthy of a share.  Enjoy, have a happy holiday season and Merry Christmas.

As we make our way through the holiday's there are a few life saving elixirs.  While bourbon will definitely be featured a few times in these 25 days, coffee is a close second in importance.  And who doesn't love Chocolate?  Let's combine them!  What could go wrong?

The answer is, nothing! And this recipe is modified from a version featured on the Food Networks show Cajun Aces.  Because Chicory isn't common in most areas of the country and coffee itself makes just as great a flavor I re-worked the recipe.

Combining coffee and chocolate to create not only a tasty cookie but one that looks pretty too.

Ingredients:                                               

4 large eggs       

1/2 cup vegetable oil        

2 teaspoons pure vanilla extract       

4 ounces semisweet chocolate, melted until smooth and cooled 

2 cups granulated sugar 

2 cups all-purpose flour    

2 teaspoons baking powder 

2 teaspoons ground coffee (chicory coffee in orginal)

3/4 teaspoon kosher salt 

1/2 cup powdered sugar 



https://www.foodnetwork.com/recipes/chicory-chocolate-cookies-5441773

Directions:

  1. Whisk the eggs, oil, vanilla, melted chocolate and granulated sugar together in a large bowl until incorporated
  2. Whisk together the flour, baking powder, chicory and salt in a separate bowl.
  3. Add the dry ingredients to the wet and stir until combined. Cover the bowl with plastic wrap and place in the refrigerator to chill for 2 hours.
  4. Preheat the oven to 350 degrees F. Line a sheet tray with parchment paper. Add the powdered sugar to a small plate.
  5. using an ice cream scoop, scoop up about 2 tablespoons of dough and roll in the powdered sugar until thickly coated, then place on the prepared sheet tray. Repeat with the remaining dough, spacing each cookie about 2 inches apart.
  6. Bake until set around the edges, 10 to 12 minutes. Let cool slightly, then remove from the sheet tray to cool on wire racks. 


When they come out of the oven they look like cracked earth or dried mud. The taste however is amazing and very mocha-esque. Feel free to brew a pot of coffee and enjoy them together, or put them out for guests. But let’s face it after you sample one, you’re gonna have to make a new batch. 


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