If chocolate is your heart’s desire, these chocolate drenched cookies go straight to that place where love of chocolate resides. Make them with any of Teeccino’s chocolate flavors to add a highlight of coffee overtones that enrich the chocolate experience. Don’t forget to brew a pot of TeeccinoMocha, Chocolate, Chocolate Mint or Chocolate Raspberry to prime your chocolate taste buds!

Created by Lys Gabriella Poet, celebrity Belgian chef, who loves to create Teeccino goodies.


  • 3 tbsp Teeccino, any chocolate flavor
  • 1/4 cup boiling water
  • 8 tbsp (1 stick) butter, unsalted
  • 1 1/2 cup dark chocolate, 65% or bittersweet, chopped into small pieces. Use a good brand (organic preferably) to get the best flavor!
  • 1/2 cup unbleached wheat flour (or use a gluten-free blend from Bob’s Red Mill)
  • 3 eggs
  • 1 1/4 cup fine sugar, organic preferably
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • 2 cups chocolate chips, dark chocolate
  • 1 1/4 cups pecans, chopped
  • 1 1/4 cups walnuts, chopped


  1. Put Teeccino grounds in a French press pot or pyrex measuring cup and pour in boiling water. Let steep for 5 minutes. Press down on the French press filter or strain through a fine mesh strainer while pushing on the grounds to press out all the liguid.
  2. Fill the bottom of a medium size double boiler with water and bring to boil. Lower the heat and simmer while you melt the butter in the top saucepan.
  3. Add Teeccino concentrate and chopped chocolate pieces to the butter and melt together, stirring until the mixture is smooth.
  4. Remove the saucepan from the heat and let cool slightly (about 5 minutes).
  5. Mix the flour, baking powder, and salt together in a mixing bowl.
  6. Beat the eggs in a medium size stainless steel mixing bowl on high speed until frothy.
  7. Add the sugar and vanilla to the eggs and continue to beat on high for a few more minutes until the mixture is pale yellow and very thick.
  8. Add the butter mixture and blend well.
  9. Add the flour blend and mix well.
  10. Add the chocolate chips and chopped nuts and mix with a spoon until evenly distributed.
  11. Chill the dough in the freezer for 15 minutes.
  12. Line a cookie sheet with parchment paper.
  13. Using a small ice cream scoop, place the cookie dough 2″ apart on the baking sheet.
  14. Bake for 17 to 20 minutes until the edges are set at 325° F.
  15. Cool and store in an airtight container in the refrigerator until ready to eat.
  16. Makes about 2 dozen cookies.

Product Used

Chocolate Raspberry Chicory Herbal Coffee

11 oz

$11.99 $10.99 – or subscribe and get 15% off
Rated 4.60 out of 5

Maca Chocolaté Chicory Herbal Coffee

11 oz

$11.49 – or subscribe and get 15% off
Rated 4.72 out of 5

Mocha Chicory Herbal Coffee

11 oz

$11.49 $9.99 – or subscribe and get 15% off
Rated 4.92 out of 5