Chocolate Cookies With Mocha Glaze

Chocolate Cookies With Mocha Glaze

The Spruce / Sabrina Russo

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 48 servings
Nutrition Facts (per serving)
74 Calories
2g Fat
12g Carbs
1g Protein
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Nutrition Facts
Servings: 48
Amount per serving
Calories 74
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 6%
Cholesterol 9mg 3%
Sodium 88mg 4%
Total Carbohydrate 12g 5%
Dietary Fiber 0g 1%
Total Sugars 8g
Protein 1g
Vitamin C 0mg 0%
Calcium 14mg 1%
Iron 1mg 4%
Potassium 15mg 0%
*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 all-purpose flour, sifted

  • 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 (1/3 cup) unsalted butter, softened

  • 1 cup granulated sugar

  • 1 large egg, slightly beaten

  • 1 1/2 teaspoons pure vanilla extract

For the Mocha Glaze:

  • 1 1/2 cups confectioners' sugar

  • 2 1/2 tablespoons unsalted butter, melted

  • 2 tablespoons unsweetened cocoa powder

  • 2 1/2 tablespoons hot coffee, or espresso, plus more for drizzling

  • 1/4 teaspoon salt

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 325 F / 165 C / Gas 3.

    chocolate cookie ingredients

    The Spruce / Sabrina Russo

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

    sift ingredients together into a bowl

    The Spruce / Sabrina Russo

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

    milk, vinegar and soda in a measuring cup

    The Spruce / Sabrina Russo

  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.

    cookie batter in a stand mixer

    The Spruce / Sabrina Russo

  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.

    cookies on a baking sheet on a cooling rack

    The Spruce / Sabrina Russo

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

    Chocolate Cookies With Mocha Glaze on a cooling rack

    The Spruce / Sabrina Russo

Make the Mocha Glaze:

  1. Gather the ingredients.

    Mocha Glaze ingredients

    The Spruce / Sabrina Russo

  2. 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.

    glaze ingredients in a bowl

    The Spruce / Sabrina Russo

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

    mocha glaze in a bowl

    The Spruce / Sabrina Russo