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| Chocolate Dipped Mocha Rounds |
"Chocolate cookies dipped in chocolate!?! M-m-m-m-m-m-m"
Ingredients :
- 2 (1 ounce) squares unsweetened chocolate
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- half cup shortening
- half of cup butter
- half cup white sugar
- half cup packed brown sugar
- 1 tablespoon on the spot espresso powder
- 1 teaspoon water
- 1 egg
- 1 half of cups semisweet chocolate chips
- 3 tablespoons shortening
Instructions :
| Prep : | Cook : 30M | Ready in : |
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- Melt unsweetened chocolate squares in a heavy saucepan. Cool slightly.
- In a huge bowl beat half of cup shortening and butter or margarine with an electric mixer on medium velocity until butter is softened. Add the sugar and brown sugar and beat till fluffy.
- Dissolve the instantaneous coffee crystals within the water. Add the melted chocolate, egg and coffee to the butter combination and beat nicely.
- Stir flour, cinnamon and salt together and add to the butter aggregate. Cover and kick back approximately 1 hour or till easy to handle.
- Shape into two 7-inch lengthy rolls. Wrap in plastic wrap and sit back for at least 6 hours or in a single day.
- Preheat oven to 350 levels F.
- Cut into 1/4-inch slices and place on an ungreased cookie sheet. Bake for 10-12 mins. Remove to a wire rack and funky.
- Melt the semisweet chocolate pieces and 3 tablespoons of shortening over low heat. Dip on half of each cookie into the chocolate aggregate. Place on waxed paper until the chocolate is set.
Notes :
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