Double Chocolate Irish Coffee Cookies — 25 Days of Christmas Cookies

We did not serve these in the tearoom often as they have a fairly heavy coffee flavor but when we did, there were some customers that just loved them.  I usually make these at the holidays to include in cookie boxes.  The deep chocolate flavor is brightened and enhanced by the addition of coffee.  I always use Greek coffee or Turkish coffee as it is very finely ground there is no need to  grind it further. I like these cookies with just a light drizzle of white chocolate and sprinkle of chocolate jimmies.  One year we dipped the cookies in the white chocolate before sprinkling the jimmies, I thought it was a little much but some people loved them that way also.  Whichever way you decide to decorate them, they make a lovely presentation on your table and a welcome treat for coffee lovers.

Double Chocolate Irish Coffee Biscuits

Makes 60 small or 25 large**

  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 tablespoon finely ground espresso beans or Greek coffee
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon Irish cream flavoring
  • White chocolate for dipping
  • Dark chocolate jimmies


  1. Preheat oven to 350F.  Line baking sheets with parchment paper and set aside.
  2. Whisk together flour, cocoa and espresso beans and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners’ sugar, vanilla and Irish cream flavoring. Beat about 3 – 4 minutes or till creamy scraping down bowl once.
  4. Gradually add flour mixture into the butter mixture, scraping down sides of bowl twice.
  5. Dip dough using small scoop (2 teaspoon**) for small cookies, larger scoop (2 tablespoon) for large cookies or roll dough into balls using hands.  Place on prepared baking sheets about 2 inches apart.  For larger cookies, press tines of a dinner fork onto top of cookie dough balls to flatten enough for cookies to bake evenly.
  6. Bake biscuits just until firm to the touch, 12 to 15 minutes a little longer for larger cookies.
  7. Transfer to wire rack to cool.
  8. Using a microwave or double boiler, melt white chocolate as per package directions.
  9. Once cookies are completely cool move them to one tray closely place so as not to waste any white chocolate and make drizzling and sprinkling easier.
  10. Drizzle cookies first with white chocolate using a fork or a pasty tube with a very small round tip then sprinkle with jimmies.  Drizzle only a small section then quickly sprinkle so the jimmies stick.  If the chocolate starts to harden the jimmies will not adhere.
  11. Allow chocolate to firm up about 1 hour at room temperature.
  12. Store cookies in an airtight container for up to 1 week.
  13. Enjoy!


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