Coffee, cinnamon, and brown sugar form a tasty flavor combination when added to these chocolate cookies with a soft, fudgy center.
1/2 cup butter, softened
1 cup brown sugar, firmly packed
2/3 cup unsweetened cocoa powder
1 tablespoon instant coffee crystals
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 large egg whites
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 tablespoons unsweetened cocoa powder
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, the 2/3 cup cocoa powder, the coffee crystals, baking soda, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in egg whites. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle.
- Preheat oven to 350°F (175°C).
- In a small bowl combine granulated sugar and the 2 tablespoons cocoa powder; set aside. Shape dough into 1-inch balls. Shape each ball into a 1 1/2-inch log; roll logs in sugar, reserving remaining mixture. Place logs 2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks; cool. Sprinkle cookies with the remaining sugar mixture.
Makes about 42 cookies.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Meredith Corporation. All Rights Reserved.