Mochaletti Cookies

• FOR THE COOKIES:
• 8 Tablespoons Butter, Melted
• 1/2 cups White Sugar
• 1/2 teaspoons Vanilla
• 2 whole Eggs
• 1/2 cups Mini Chocolate Chips
• 1-3/4 cup All-purpose Flour
• 1/4 cups Cocoa Powder
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• FOR THE GLAZE:
• 1-1/3 cup Powdered Sugar
• 2-1/2 Tablespoons Very Strong Brewed Coffee

1. 1. Heat oven to 375u0b0F.
2. 2. For the cookies: In a medium bowl, whisk together the butter, granulated sugar, vanilla, eggs and chocolate chips until blended. In another bowl combine the flour, cocoa powder, baking powder and salt. Combine the dry ingredients with the butter/sugar mixture and stir until just combined.
3. 3. With floured hands, roll level tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until puffed, 7 to 8 minutes. Transfer to a rack to cool completely.
4. 4. For the glaze: In a small bowl, whisk together the confectioners' sugar and coffee until the mixture forms a thick but pourable glaze (add more coffee if necessary).
5. 5. Dip the top of each cookie into the glaze, and it let set, glaze side up, on a rack set over a piece of parchment paper. Allow the glaze to set, about 20 minutes. Store the cookies in an airtight container at room temperature for up to 5 days.

butter, white sugar, vanilla, eggs, chocolate chips, allpurpose, ubc, baking powder, ubc, powdered sugar, coffee

Taken from tastykitchen.com/recipes/desserts/mochaletti-cookies/ (may not work)