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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