Frosted Chocolate Mocha Bites

Submitted 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)"

 

• Ready In: 33mins
• Ingredients: 19
• Yields: 4 dozen cookies
• Serves: 48

ingredients

• For the Cookies

• 236.59 ml sugar
• 118.29 ml cocoa (Dutch-processed makes richer cookies)
• 157.80 ml canola oil
• 1 egg
• 532.32 ml flour
• 7.39 ml baking powder
• 7.39 ml baking soda
• 0.25 ml salt
• 177.44 ml plain yogurt
• 59.14 ml espresso
• 4.92 ml vanilla
• 177.44 ml chopped walnuts

• For the Glaze

• 14.79 ml melted butter
• 236.59 ml sifted powdered sugar
• 14.79 ml cocoa
• 44.37 ml espresso (hot)
• 0.25 ml salt
• 1.23 ml vanilla
• 59.14 ml 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.

Reviews

[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.