Frosted Chocolate Mocha Bites

READY IN: 33mins
Recipe by justcallmetoni

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)

Top Review by Annacia

If you enjoy a rich, deep chocolate taste thats not too sweet and happen to be an espresso fan this is the recipe for you! I made a 2 dozen size recipe and that is exactly what I got (how often does that happen?). I used Double Dutch cocoa, fat free yogurt and egg white only for the cookies and Marra Mamba's recipe for Splenda Powdered Sugar to make the glaze. When you bite into a cookie it's like wonderful mocha cake in a thin cookie shell. These cookies will be appearing again at Christmas they are outstanding. Made for Photo Tag.

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a