Ingredients:
1 cup sugar
1/2 cup cocoa ( Dutch-processed makes richer cookies)
2/3 cup canola oil
1 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 pinch salt
3/4 cup plain yogurt
1/4 cup espresso
1 teaspoon vanilla
3/4 cup chopped walnuts
1 tablespoon melted butter
1 cup sifted powdered sugar
1 tablespoon cocoa
3 tablespoons espresso ( hot)
1 pinch salt
1/4 teaspoon vanilla
1/4 cup finely chopped walnuts
Directions:
Preheat oven to 375 degrees Farenheit.
For the cookies, combine sugar and cocoa in a medium bowl, then stir in oil and mix until well-blended.
Beat in egg.
Mix the flour, baking powder, baking soda and salt in one bowl and the yogurt, espresso and vanilla in another.
Alternate adding these mixtures, a little at a time, into the chocolate mixture.
When fully mixed, fold in the walnuts.
Drop onto a cookie sheet in mounds about the size of walnuts.
Bake for 8-10 minutes@ 375 degrees, or until the top of the cookies start to crack.
Remove and cool on wire racks.
Make the glaze, mixing the butter, powdered sugar& cocoa, then beating in the espresso, salt& vanilla.
Drizzle over the cooled cookies (for a no-mess solution, pour it into a plastic sandwich bag and poke a hole in one corner!) Then, before glaze sets, sprinkle with finely chopped walnuts.
Servings: Serve
Time preparation: 25 min.
Time total: 33 min.