Everything drink should be a cookie.
First things, first. I have to confess I don't coffee. It it just a taste I dislike. Simple as that. I didn't even have a taste, however these cookies were approved by coffee loving friends. When I moved to Utah, I met 2 girls that have become good friends. We often go to coffee and they always get mochas. Thus the black and white mocha cookies.
On a side note. The blog as been silent because I got a full time job. I am the Marketing and Production Coordinator for a small firm that sells benefits to credit unions. The job is great, the adjustment back to full time employment has been tricky to find balance. Now that it has been a month on the job, thing are flowing a bit better.
1 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon instant coffee granules
1 teaspoon warm water
1 egg
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate, melted & cooled
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 ground nutmeg
1/4 teaspoon salt
1 1/2 cups white chocolate
On a side note. The blog as been silent because I got a full time job. I am the Marketing and Production Coordinator for a small firm that sells benefits to credit unions. The job is great, the adjustment back to full time employment has been tricky to find balance. Now that it has been a month on the job, thing are flowing a bit better.
Black and White Mocha Cookies
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon instant coffee granules
1 teaspoon warm water
1 egg
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate, melted & cooled
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 ground nutmeg
1/4 teaspoon salt
1 1/2 cups white chocolate
Preheat oven to 350 degrees F.
In a large bowl, cream butter with granulated and brown sugars until fluffy and well combined. In a small mug, dissolve coffee in water. Add dissolved coffee to creamed mixture, mix well. Then add in egg, melted chocolate and vanilla, blend until combined.
In medium size bowl, combine flour, cinnamon, nutmeg, and salt; gradually add to creamed mixture (dough will be sticky). Shape into two rolls (like refrigerated store cookie dough) about 2 inch diameters. Wrap each roll in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/4-in. slices. Place apart on ungreased baking sheets, or silpmat lined cookie sheets. Bake in preheated oven for 10-12 minutes or until firm. Remove to wire racks to cool.
In a microwave safe bowl, melt white chocolate 20 seconds at a time, until chocolate is smooth and melted. Dip each cooled cookie halfway; shake off excess. Place on waxed paper to harden. 
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