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Mocha Snaps




Source of Recipe


Selena McDevitt


List of Ingredients




1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup plus 2 tablespoons ground espresso coffee, divided
2/3 cup plus ¼ cup butter, softened, divided1 cup sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon baking soda
2/3 cup plus ½ cup semisweet chocolate chips, divided
1 cup finely chopped nuts, divided
½ teaspoon light corn syrup



Recipe



Preheat oven to 350 degrees. In a medium bowl, combine flour, cocoa, and 1/3 cup ground espresso coffee; set aside. In a large bowl, using an electric mixer set on high speed, beat 2/3 cup butter and sugar until light and fluffy. With mixer on low speed, beat in egg, vanilla, and baking soda.

Gradually beat in flour mixture until a dough forms. Gently stir in ½ cup chocolate chips and ½ cup nuts. Using a small scoop or tablespoon, drop dough onto ungreased baking sheets.

Bake cookies until set, 8-10 minutes. Let cookies stand on baking sheets for 1 minute. Transfer cookies to wire racks; cool completely. In a small microwave safe bowl, microwave remaining butter, chocolate chips, espresso powder, and corn syrup on high for 2 minutes; stir until smooth.

Dip cookies halfway into chocolate mixture, letting excess drip back into bowl. Immediately sprinkle top with nuts. Let stand until glaze is set, about 30 minutes.