Frosted Chocolate Mocha Bites |
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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 4 |
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These moist, cake-like cookies make a pretty finish to a meal, and are perfect when you want something that's not gooey sweet. Adapted from a recipe by cookbook author Jeanne Voltz.(Adopted 9/06) Ingredients:
1 cup sugar |
1/2 cup cocoa (dutch-processed makes richer cookies) |
2/3 cup canola oil |
1 egg |
2 1/4 cups flour |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 pinch salt |
3/4 cup plain yogurt |
1/4 cup espresso |
1 teaspoon vanilla |
3/4 cup chopped walnuts |
1 tablespoon melted butter |
1 cup sifted powdered sugar |
1 tablespoon cocoa |
3 tablespoons espresso (hot) |
1 pinch salt |
1/4 teaspoon vanilla |
1/4 cup finely chopped walnuts |
Directions:
1. Preheat oven to 375 degrees Farenheit.
2. For the cookies, combine sugar and cocoa in a medium bowl, then stir in oil and mix until well-blended.
3. Beat in egg.
4. Mix the flour, baking powder, baking soda and salt in one bowl and the yogurt, espresso and vanilla in another.
5. Alternate adding these mixtures, a little at a time, into the chocolate mixture.
6. When fully mixed, fold in the walnuts.
7. Drop onto a cookie sheet in mounds about the size of walnuts.
8. Bake for 8-10 minutes 375 degrees, or until the top of the cookies start to crack.
9. Remove and cool on wire racks.
10. Make the glaze, mixing the butter, powdered sugar& cocoa, then beating in the espresso, salt& vanilla.
11. Drizzle over the cooled cookies (for a no-mess solution, pour it into a plastic sandwich bag and poke a hole in one corner!) Then, before glaze sets, sprinkle with finely chopped walnuts.
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