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Categories:
sugar cocoa canola oil egg flour baking powder baking soda salt plain yogurt Espresso vanilla walnuts butter powdered sugar cocoa Espresso salt vanilla walnuts
Viewed: 89 - Published at: 3 years agoIngredients
- 1 cup sugar
- 12 cup cocoa (Dutch-processed makes richer cookies)
- 23 cup canola oil
- 1 egg
- 2 14 cups flour
- 1 12 teaspoons baking powder
- 1 12 teaspoons baking soda
- 1 pinch salt
- 34 cup plain yogurt
- 14 cup espresso
- 1 teaspoon vanilla
- 34 cup chopped walnuts
- 1 tablespoon melted butter
- 1 cup sifted powdered sugar
- 1 tablespoon cocoa
- 3 tablespoons espresso (hot)
- 1 pinch salt
- 14 teaspoon vanilla
- 14 cup finely chopped walnuts
Method
- Preheat oven to 375 degrees Farenheit.
- For the cookies, combine sugar and cocoa in a medium bowl, then stir in oil and mix until well-blended.
- Beat in egg.
- Mix the flour, baking powder, baking soda and salt in one bowl and the yogurt, espresso and vanilla in another.
- Alternate adding these mixtures, a little at a time, into the chocolate mixture.
- When fully mixed, fold in the walnuts.
- Drop onto a cookie sheet in mounds about the size of walnuts.
- Bake for 8-10 minutes@ 375 degrees, or until the top of the cookies start to crack.
- Remove and cool on wire racks.
- Make the glaze, mixing the butter, powdered sugar& cocoa, then beating in the espresso, salt& vanilla.
- 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.
