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
- Preheat oven to 350F. Line baking sheets with parchment paper and set aside.
- Whisk together flour, cocoa and espresso beans and set aside.
- 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.
- Gradually add flour mixture into the butter mixture, scraping down sides of bowl twice.
- 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.
- Bake biscuits just until firm to the touch, 12 to 15 minutes a little longer for larger cookies.
- Transfer to wire rack to cool.
- Using a microwave or double boiler, melt white chocolate as per package directions.
- 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.
- 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.
- Allow chocolate to firm up about 1 hour at room temperature.
- Store cookies in an airtight container for up to 1 week.