Mochaccino Sparkle Cookies

By December 21, 2016recommends

There is nothing like the cold weather to bring out my desire to bake something hot and chewy, like COOKIES.  So, as usual, in my quest for something different, I called my favorite baker, my cousin, Becky.  This is her recipe and I am so honored to share it with all of you.   This recipe is super easy to make and super easy to eat.  It’s the stopping the eating of the cookies that I am struggling with!

 

Makes 5 dozen cookies

Ingredients:

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

Directions:

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 used a 1 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.