I found this recipe on www.kitchengifts.com, and after reading it, came here looking for an explaination. This recipe calls for 2 tbsp. of coffee - is that two tbsp. right out of the container, or do I need to make a pot of coffee, and take 2 tbsp. from it? ( I KNOW, it's a stupid question, but I've never baked with coffee). Here is the recipe:

1 cup unsalted butter
2/3 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 Tbsp extra-strong coffee or chocolate liqueur
1/2 cup cocoa powder
3 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

Cream together the butter, granulated sugar, and brown sugar for 2 minutes.
Scrape the bowl and cream the mixture for an additional minute. Beat in the egg
and coffee or liqueur. Beat until the liquid is absorbed. Sift together the flour,
cocoa powder, baking soda, and salt. Add the flour mixture 1 cup at a time to
the butter mixture. Mix well. If you are using a hand mixture you may need
to add the last cup of four by hand.

Divide dough and chill. Or, as I do, divide the fresh dough into thirds and roll
between sheets of parchment paper and then chill on a cookie sheet.. Bake 6
to 8 minutes at 350 degrees. Allow cookies to cool on the cookie
sheet for 5 minutes before transferring to a cooling rack. This dough can be frozen.

I got about 18 3" cookies out of this recipe.

It needs to be prepared coffee. We are not coffee drinkers in my house, so I keep a small container of instant coffee granules just for this recipe. I just boil a half cup or so of water, and add a spoonful of coffee to it, stir, and use that in the recipe.

//2 Tbsp extra-strong coffee or chocolate liqueur //

I would use strong brewed coffee, since it says
"or chocolate liqueur" both are liquids and used for flavor

Boil water in a pan on the stove, or use an actual coffee pot

I just made these. I used the bottom of the pot poffee.

I've made them before and they are a nice change if you like chocolate.

If you LOVE chocolate, try the new Hershey's Special Dark Cocoa. It is FABULOUS! This recipe tastes just like an Oreo if you use buttercream in the middle.

I sent my DH to the store because I can out of cocoa, and he thought I'd like it. Sure did!

I would assume it means like an espresso which basically is a really strong coffee........definitely not just 2 Tbsp. of dry coffee granuals though.......it says strongly brewed!!!

I just boil the water on the stove.

Sounds like a Kaluah run to me!!!

I use coffee alot in my chocolate cakes. Since we are coffee drinkers, we have coffee make all the time. With all the great flavors of coffee now, they really put a nice touch on cakes and icings.I also keep expresso powder for the stronger flavor.

Yes, it's esspresso coffee, and adding a bit of coffee to your chocolate cake makes the chocolate flavor pop!

Also adding a few drops of red food coloring to your chocolate batter makes a deeper chocolate color.

Don't ask me why, it must be all those "chemical" reactions.

And NO, adding a bit of esspresso to your cake doesn't make it a "MOCHA" cake..lol

you have to add quite a bit for that to happen!