I’m always on the lookout for cookie recipes that are sturdy enough for packing and shipping. Many of my family members live out of town, so when I need to send some homemade holiday sweets their way, I want to be sure everything arrives in perfect shape.
I started making Mochaccino Sparkles a few years ago to send off to family, and they were an instant hit – chewy, fudgy chocolate cookies with a background of coffee and spice.
Mochaccino Sparkle Cookies
Makes 5 dozen cookies
2/3 cup (11 tablespoons) butter, at room temperature
1 cup dark brown sugar, packed
1 cup granulated sugar
1 ½ cups cocoa powder, sifted
2 tablespoons instant espresso powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
½ teaspoon salt
4 egg whites
1 cup plain yogurt
3 cups all-purpose flour
1 cup sanding sugar or granulated sugar
Beat butter in a standing mixer bowl on medium-high speed until light, about 1 minute. Add sugars, cocoa, espresso, baking soda, spices and salt and beat until combined. Beat in egg whites and yogurt.
Lower the mixer speed and add flour in 1 cup additions until just blended – do not over mix. Cover the mixing bowl and chill in the refrigerator until the dough is easy to scoop.
Meanwhile, preheat the oven to 350°F and line 2 rimmed baking sheets with parchment paper. Scoop balls of dough (I use a 1 1/2 tablespoon size scoop), roll them generously in sanding sugar and arrange on the baking sheets at least 2 inches apart.
Bake cookies in batches about 12 minutes or until edges are just firm. It’s okay to under bake middles slightly if you like a more chewy center. Cool on pan for a few minutes before transferring to a rack to cool.
baking, chocolate, Christmas, cookie
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