Mocha Cookies

Long ago, 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. Long ago was really not all that long ago, but rather in September 2011 when I was three months into blogging. I have no idea what triggered this compulsion, but I suspect two things came into play. The first is I learn by taking what I see elsewhere and then applying it to my own life. The second is sometimes I am just nuts.

I remember sitting on the couch on a rainy Labor Day weekend and seeing a blog I enjoyed had 4oo Facebook likes. I thought to myself, “I will never be able to get 400 Facebook likes.” But lo and behold, Love & Flour has reached 400. 402 to be exact. To mark this milestone, I have little to offer but a cookie recipe and a heartfelt “thank you”  said 402 times.

I realize 400 likes are not all that much, especially when most popular blogs have likes that number well into the tens of thousands. But as someone who does not make a whole lot of effort at promotion other than to show up in this space every now and again with what I hope is a trifecta of recipes, photos and words, 402 means a lot. If you no longer like this space, that is okay. But for the love of all that is good and holy, please do not unlike my Facebook page for at least a day or two, less I suffer a fit of tears.

Mocha Cookies

Now, on to those cookies. I can only imagine the lengths I go to in order to remove everything vegan from a recipe, even though I have tried to get on board with a plant-based diet, is comparable in its ridiculousness to statements like, “I’m a vegetarian except I eat chicken and fish and sometimes pork.” Sooo, you are not a vegetarian then, right? And a person (this would be me I’m talking about) who puts milk from cows and eggs from chickens in a once-vegan recipe is failing miserably at eating a plant-based diet.

The good news is these babies rock. I thought they would be similar to brownie cookies, but the taste actually reminded me of Little Debbie Fudge Rounds. It is worth noting I used Hershey’s Special Dark cocoa powder, so cookies made with regular cocoa powder will appear lighter than the ones seen here. I also suspect the rich dark chocolate overpowered some of the coffee flavor, but the glaze made up for it. If coffee is not your thing but chocolate is, I suggest omitting the coffee extract from the cookies and glaze (add vanilla in its place, perhaps) and carrying on with baking.

Ironically, as I type this, it is another rainy day where I live. Yet the difference from that rainy day I experienced long ago and this one is, where I was once intimidated by trying out this blogging thing, today I am even more excited about  it. And for that, I thank you.

Mocha Cookies

Glazed Mocha Cookies
Serves: 24
  • For the Cookies
  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sugar
  • ½ cup oil
  • ¼ cup milk
  • 1 egg
  • 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 2½ teaspoons coffee extract
  • For the Coffee Glaze
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • ½ teaspoon coffee extract
  • ¼ teaspoon pure vanilla extract
  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside.
  2. In a large bowl, mix together the sugar, oil, milk, egg and cornstarch until the mixture is thick and smooth.
  3. Stir in the vanilla and coffee extracts.
  4. Sift in the dry ingredients and continue to stir until fully incorporated.
  5. Allow the batter to sit for a few minutes to thicken, then drop by rounded tablespoons onto parchment-lined baking sheets.
  6. Bake at 350 degrees for 8-12 minutes until they appear done in the centers and puffy throughout.
  7. Allow to cool on the baking sheet for about five minutes before transferring to a wire rack to cool completely.
  8. While the cookies cool, make the glaze by sifting the confectioners' sugar into a bowl (taking the time to sift will remove unsightly lumps from the confectioners' sugar).
  9. Stir in the milk and flavor extracts until smooth.
  10. 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. The original recipe suggested using almond milk, though soy would work fine too.

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