by Gina Biber
- The Capitol Hill Times -
I’m feeling fairly pleased with myself right now.
Some months ago I grabbed a bar of coffee-flavored chocolate while I was perusing the baking aisle. I wasn’t sure about what to do with it, just intrigued. Then, last night, mid-way through preparing chocolate chip cookies, I found that I was out of chocolate chips, but rediscovered the coffee chocolate and changed gears.
These cookies taste like a rich mocha. It makes sense, as the “chocolate au café” is actually creamy white chocolate infused with coffee, or, at least, coffee flavor. To push these cookies to mocha status, I rolled each one, and then dipped them in cocoa powder.
I like mochas the way I like dessert, but consider them too sweet for my everyday cup of Joe. I do, however, have a weakness for my favorite desserts being transformed into cookies. Seriously. I recently had a crème broulé macaroon that was so good I closed my eyes while eating it to block out distractions. If that’s you, consider your day made.