Three months into blogging, I got it into my head that I needed to read a few blogs from the first post on to see how they got their start. I remember sitting on the couch on a rainy Labor Day weekend and seeing that a blog I enjoyed had 4oo Facebook likes. I thought to myself, “I will never be able to get 400 Facebook likes.”
Lo and behold, Love & Flour has reached 400 likes. 402 to be exact. To mark this milestone, I have little to offer but a cookie recipe and a heartfelt “thank you” 402 times over. I realize 400 likes are not all that much, especially when most popular blogs have fans that number well into the tens of thousands. But as someone who does little more than show up in this space every now and again, 402 means a lot. Now, on to cookies.
These babies rock. I thought they would be similar to brownie cookies, but the taste actually reminded me of Little Debbie Fudge Rounds. I used Hershey’s Special Dark cocoa powder, so cookies made with regular cocoa powder will appear lighter than the ones seen here. If coffee is not your favorite flavor, omit the coffee extract from the cookies and the glaze and add more vanilla in its place. Enjoy!
Glazed Mocha Cookies
- For the Cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup oil
- 1/4 cup milk
- 1 egg
- 2 teaspoons cornstarch
- 1 teaspoon pure vanilla extract
- 2 1/2 teaspoons coffee extract
- For the Coffee Glaze
- 1 cup confectioners' sugar
- 2 tablespoons milk
- 1/2 teaspoon coffee extract
- 1/4 teaspoon pure vanilla extract
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt and set aside.
- In a large bowl, mix together the sugar, oil, milk, egg, and cornstarch until the mixture is thick and smooth.
- Stir in the vanilla and coffee extracts.
- Sift in the dry ingredients and continue to stir until fully incorporated.
- Allow the batter to sit for a few minutes to thicken, then drop by rounded tablespoons onto parchment-lined baking sheets.
- Bake at 350 degrees for 8-12 minutes until they appear done in the centers and puffy throughout.
- Allow to cool on the baking sheet for about five minutes before transferring to a wire rack to cool completely.
- While the cookies cool, make the glaze by sifting the confectioners' sugar into a bowl (taking the time to sift will remove unsightly lumps).
- Stir in the milk and flavor extracts until smooth.
- Drizzle the glaze over the room temperature cookies and allow to set before serving.
To return this recipe to its original vegan state, simply omit the egg and substitute 1 tablespoon of ground flax seeds and three tablespoons of water. The original recipe also suggested using almond milk in place of the dairy I used.