These cookies are easy to make, but require a lot of waiting time, ergo the reason I’m finally posting this at 10 o’clock at night. I whipped the cookies up in about 15 minutes this morning. As I was looking to see what temperature to bake then at, I saw that I had over-looked one crucial instruction, “Refrigerate over-night before baking.” Oops. Well, I didn’t wait that long. I gave them just 10 hours in chill box. And were they are worth the wait!
Cafe Mocha Cookie Recipe
1 cup of butter softened
2 cups packed brown sugar
2 tbs milk
2 tbs instant coffee granules
1 tsp rum extract
1/2 tsp vanilla
4 cups flour
1 tsp baking powder
1/2 tsp ground nutmeg
1/4 tsp salt
1 12 oz. package semi-sweet chocolate chips
Beat butter in a large bowl. Add brown sugar. Beat until well blended.
Heat milk in a small sauce pan over low heat. Add in instant coffee granules. Stir until dissolved. Add milk mixture, eggs, rum extract and vanilla to butter mixture. Beat until well blended.
Combine flour, baking powder, nutmeg and salt in a large bowl. Gradually add flour mixture to butter mixture beating at a low speed until well blended.
Shape dough into 2 logs, about 2 inches in diameter. Roll logs up in plastic wrap and refrigerate over-night.
Preheat oven to 350. Cut rolls into 1/4 inch slices and place 1 inch apart on cookie sheets. Bake 10-12 minutes. (Keep unbaked rolls and slices in refrigerator until ready to put in oven.)
Melt the chocolate chips in the microwave, heating for one minute and then stir and heat at 20 second intervals until all the chips melt. Dip one end of each cooled cookie in the chocolate. Let dry on wax paper.
I didn’t have any rum extract, but I did have almond extract so I substituted with that.