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Description:
Look for this great copyrighted recipe, among many other delightful recipes for all occasions, in Chef Erika G. Cenci's soon to be released third cookbook.

Ingredients:
1/2 cup plus 2 tablespoons unsalted butter
1 cup of light brown sugar
1 tablespoon of hazelnut liqueur

1 2/3 cups all l-purpose flour
1/3 cup plus 1 tablespoon unsweetened coco powder
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 tablespoon finely ground coffee
8 ounces bittersweet chocolate, coarsely chopped

Note: No salt please, or baking soda!

Directions:
Using mixer with paddle attachment, place butter in a large bowl, beat at medium speed until soft and creamy Add sugar, hazelnut liqueur and beat 1-2 more minutes. Sift together flour, coco, baking powder, cinnamon and coffee. Reduce mixer speed to low, add dry ingredients - incorporate - toss in chopped chocolate and mix again to incorporate. Turn dough out onto work surface, divide in half and shape each into 1 1/2 inches diameter logs. Plastic wrap logs and chill at least 1-2 hours. Middle position a rack in oven, preheat to 325 degrees Fahrenheit and line two baking sheets with parchment paper. Using a sharp, thin blade knife, slice logs into 1/2 thick discs and place them on prepared baking sheets, spacing each about 1-inch apart. Bake one sheet at a time for about 12-15 minutes each - cookies will be soft. Transfer from oven to a cooling rack - let cookies rest until "just warm" before removing them from the baking sheet. Enjoy!

Recipe Provided By:

Yakima, WA

Yakima Bed and Breakfast Inns