Chocolate Cookies With Mocha Glaze

Chocolate Cookies With Glaze
Chocolate Cookies With Glaze. Dorling Kindersley/Getty Images
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 48 servings
Nutritional Guidelines (per serving)
76 Calories
3g Fat
12g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 48 servings
Amount per serving
Calories 76
% Daily Value*
Total Fat 3g 3%
Saturated Fat 2g 8%
Cholesterol 10mg 3%
Sodium 85mg 4%
Total Carbohydrate 12g 5%
Dietary Fiber 0g 2%
Protein 1g
Calcium 21mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The mocha glaze gives these chocolate drop cookies a pleasant coffee flavor. 

Ingredients

  • 2 cups sifted all-purpose flour
  • 1 teaspoon double-acting baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup (minus 1 tablespoon) milk
  • 1 tablespoon vinegar
  • 1 teaspoon baking soda
  • 5 1/2 tablespoons butter (softened)
  • 1 cup granulated sugar
  • 1 Egg (slightly beaten)
  • 1 1/2 teaspoons vanilla extract
  • For the Mocha Glaze:
  • 1 1/2 cups confectioners' sugar
  • 2 1/2 tablespoons butter, melted
  • 2 tablespoons unsweetened cocoa powder
  • 2 1/2 tablespoons hot coffee or espresso (or more, for drizzling)
  • 1/4 teaspoon salt

Steps to Make It

  1. Heat the oven to 325° F (165° C/Gas 3).

  2. Sift flour with baking powder, 1/2 cup of cocoa, and 1/2 teaspoon of salt.

  3. In a measuring cup, combine milk with the 1 tablespoon of vinegar and the soda; set aside.

  4. In mixing bowl cream the 5 1/2 tablespoons of butter until light and fluffy, gradually adding sugar; add the egg and vanilla and beat well. Blend in the flour mixture alternately with soured milk mixture.

  5. Drop rounded tablespoonfuls of dough onto ungreased or parchment-paper lined baking sheets; bake for 10 minutes, or until cookies spring back when top is lightly touched.

  6. While cookies are still warm, frost them with the Mocha Glaze, below, or use your own favorite icing or glaze.  

  7. Mocha Glaze:

  8. Combine the confectioners' sugar with 2 1/2 tablespoons of melted butter, 2 tablespoons of unsweetened cocoa, the coffee or espresso, and 1/4 teaspoon salt; stir until well blended.

  9. Add a little more hot coffee or hot water to get desired consistency for drizzling or spreading.

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