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.