Recipe by Annacia
Chewy chocolate cookie ropes delight with a hint of a coffee within and a creamy powdered-sugar glaze.
Top Review by Chef Kate
This is five stars for th cookie only--I didn't do the glaze. We tasted the cookies as soon as they were cool enough to touch and loved 'em. The batter is quite stiff and a bit tricky to roll out but worth the effort. I used instant espresso and we all loved the intense mocha flavor. Thanks, Annacia!
- 1 cup butter, softened
- 2⁄3 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon instant coffee crystals
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2 1⁄4 cups all-purpose flour
1 recipe cocoa glaze
- 2 cups powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 3 tablespoons milk
Directions See How It's Made
- In mixing bowl beat butter with mixer on medium to high speed for 30 seconds.
- Add sugar, cocoa powder, coffee crystals, baking powder, and salt; beat until combined.
- Beat in egg and vanilla.
- Beat in as much flour as you can with mixer. Using wooden spoon, stir in remaining flour. Divide dough in half; wrap.
- Chill dough 1 to 2 hours or until easy to handle.
- Preheat oven to 375 degrees F.
- Divide each dough half into 24 pieces.
- On lightly floured surface, roll each dough piece in 6-inch rope.
- Twist 2 ropes together; pinch ends to seal. Place ropes 2 inches apart on ungreased cookie sheets.
- Bake about 8 minutes or until edges are firm.
- Cool on cookie sheets for 5 minutes. Transfer to wire racks; cool completely.
- Dip one end of each twist in Cocoa Glaze, allowing excess to drip off.
- Place on waxed paper until set.
- Makes 24 twists.
- Cocoa Glaze:
- In a bowl combine 2 cups powdered sugar, 1 tablespoon unsweetened cocoa powder, and enough milk (about 3 tablespoons) to make glazing consistency.