Here are the cookies that fueled my first year of 16-hour days at the restaurant, those little coins of caffeine bliss that cried out, “Eat me and you’ll be able to cook off that next batch of chickens!” They remain my very favorite, blending the flavors of chocolate and coffee for which I have a particular weakness.

These are easy to make. If you wish to gild the lily, you can pipe the cooled coins with fine crisscrossed lines of white chocolate. Amy used to do this trick of dazzlement in our early show-off years, but then we discovered that our guests adored these cookies even without the extra finery.

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Ingredients

  • 4 ounces (1 stick) cold unsalted butter, cut into 8 pieces
  • ¼ cup packed dark brown sugar
  • ¼ cup granulated sugar
  • 1 extra-large egg
  • 1 cup plus 2 tablespoons (all-purpose) flour
  • teaspoons instant coffee powder or granules
  • teaspoons unsweetened cocoa powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • ½ cup (2 ounces) finely chopped semisweet chocolate (-inch bits)

Method

  1. In the bowl of an electric mixer, cream the butter and both sugars on medium speed until smooth, 3 to 4 minutes. Add the egg and mix until smooth. Scrape down the sides of the bowl with a rubber spatula. Add the flour, instant coffee, cocoa, cinnamon, salt, and chocolate bits; mix thoroughly for 2 to 3 minutes.
  2. Gather the dough together and turn onto a lightly floured board. Using lightly floured hands, roll the dough into 2 or 3 even 1-inch-thick logs. Wrap the logs separately in plastic wrap. Refrigerate until firm, about 1 hour.
  3. Preheat the oven to 350°F. Move an oven rack to the middle position. Line large baking sheets with parchment paper.
  4. Slice the logs into ¼-inch-thick coins; place ½ inch apart on the prepared baking sheets.
  5. One sheet at a time, bake until the cookies are lightly golden and are firm enough at the edges to slide off the parchment without sticking, 15 to 17 minutes. Cool on the baking sheets set on wire racks.
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