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These Mochaccion Thins are my contribution to Family Christmas Cookie Day. They were one of my Mom's favorites, and was added to her list of "must bake" cookies on that day.
Mochaccino Thins
4 ounces bittersweet cooking chocolate, cut into 1 inch pieces
1/2 cup plus 2 tablespoons sugar
1/2 cup firmly packed light brown sugar
1 egg yolk
1 tablespoon freeze-dried instant coffee powder
1 tablespoon unsweetened cocoa powder
1 teaspoon cinnamon
3/4 teaspoon salt
1 cup unsalted butter (room temperature), cut into 8 pieces
1 cup cake flour 1 cup unbleached all purpose flour
Using the steel knife in the food processor: chop chocolate and work bowl using on/off turns until chocolate resembles coarse meal.
Transfer to small bowl and set aside. Combine sugars, egg yolk, coffee and cocoa powders, cinnamon and salt in work bowl and mix about 1 minute.

Add the butter and process until well incorporated.

Add flours and chocolate and mix using on/off turns just until flour is incorporated into dough; do not over process.

Divide dough into 4 equal portions. Arrange each on sheet of plastic wrap. Using plastic as aid, shape dough into 1 x 4 inch cylinders. Seal and refrigerate until firm 1 hour. (Can be prepared ahead to this point and frozen.)

Position rack in center of oven and preheat to 350 degrees. Cut dough into 1/4 inch slices. Arrange on baking sheet, spacing 1-1/2 inches apart. Bake until set, about 8 minutes.

Transfer cookies to wire rack and let cool completely. Store in airtight container.

Servings: About 5 Dozen

Nutritional information per serving

No nutrition information available

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