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Total Time
23mins
Prep 15 mins
Cook 8 mins

Chewy chocolate cookie ropes delight with a hint of a coffee within and a creamy powdered-sugar glaze.

Ingredients Nutrition

Directions

  1. In mixing bowl beat butter with mixer on medium to high speed for 30 seconds.
  2. Add sugar, cocoa powder, coffee crystals, baking powder, and salt; beat until combined.
  3. Beat in egg and vanilla.
  4. Beat in as much flour as you can with mixer. Using wooden spoon, stir in remaining flour. Divide dough in half; wrap.
  5. Chill dough 1 to 2 hours or until easy to handle.
  6. Preheat oven to 375 degrees F.
  7. Divide each dough half into 24 pieces.
  8. On lightly floured surface, roll each dough piece in 6-inch rope.
  9. Twist 2 ropes together; pinch ends to seal. Place ropes 2 inches apart on ungreased cookie sheets.
  10. Bake about 8 minutes or until edges are firm.
  11. Cool on cookie sheets for 5 minutes. Transfer to wire racks; cool completely.
  12. Dip one end of each twist in Cocoa Glaze, allowing excess to drip off.
  13. Place on waxed paper until set.
  14. Makes 24 twists.
  15. Cocoa Glaze:
  16. In a bowl combine 2 cups powdered sugar, 1 tablespoon unsweetened cocoa powder, and enough milk (about 3 tablespoons) to make glazing consistency.
Most Helpful

5 5

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!