Frosted mocha cookies

Deeply dark and caffeinated, rich with chocolate, brown sugar and dark corn syrup, these drop cookies are luscious, scrumptious and blessedly easy to make. No fuss and straight-forward with an easy glaze of more dark chocolate, butter, coffee and sugar.

Because the recipe yields so many cookies, Sharon Tyler Herbst recommends freezing half of them unfrosted and frosting them when thawed and ready to eat. Not knowing what to do with the remaining frosting, however, I went ahead and took a chance on freezing a good portion of them after frosting. They may not be as pretty, but I am sure they will still be delicious.

Often with her recipes, there is way more frosting than the cookie yield can use. That was true here. When that happens, I will freeze the leftover and use it to make graham cracker sandwiches at a later date. One of our simpler sweet pleasures here.


About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
This entry was posted in On the fly (aka from a mobile device), The Joy of Cookies and tagged , , , , . Bookmark the permalink.

2 Responses to Frosted mocha cookies

  1. Me says:

    Wow…I’d be awake for a week if I had a few of these…they look mighty good!

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