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Mochaccino Sparkle Cookies




Source of Recipe


goboldwithbutter.com


Recipe Introduction


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. By Karen


Recipe Link: http://goboldwithbutter.com/?p=2461

List of Ingredients




2/3 cup (11 tablespoons) butter, at room temperature
1 cup dark brown sugar, packed
1 cup granulated sugar
1 � cups cocoa powder, sifted
2 tablespoons instant espresso powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
� teaspoon ground cardamom
� teaspoon salt
4 egg whites
1 cup plain yogurt
3 cups all-purpose flour
1 cup sanding sugar or granulated sugar

Recipe



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.