Ingredients
- ¾ cup plus 3 tablespoons chocolate chips
- ¼ cup brewed coffee
- ½ cup unsalted butter or margarine
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup matzo cake meal
- ⅛ teaspoon salt
- ½ teaspoon kosher for Passover baking powder
- ½ teaspoon cinnamon
- 3 tablespoons finely ground dark coffee beans, preferably espresso
- Nutritional Information
Nutritional analysis per serving (36 servings)
99 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 1 gram protein; 17 milligrams cholesterol; 22 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 3 dozen cookies
Preparation
- Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper.
- Melt 1/2 cup of chocolate chips with coffee in a double boiler, or in metal bowl in pot of hot water, stirring until smooth. Set aside to cool slightly.
- Cream together butter or margarine and sugars, beating until light. Mix in eggs, one at a time, then add vanilla. Fold in chocolate mixture.
- Mix matzo cake meal, salt, baking powder, cinnamon and 2 tablespoons of ground coffee beans in bowl and stir into batter with 1/4 cup of chips. Let sit for an hour, covered.
- Drop cookie dough by tablespoons onto cookie sheets, about 2 inches apart. Press remaining chips on top of cookie dough and sprinkle on ground coffee.
- Bake for 15 minutes.
Dining and Cooking