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Ingredients
| unsalted butter: 1/4 cup |
| granulated sugar: 1/2 cup |
| eggs: 1 |
| all-purpose flour (unsifted): 1 1/4 cups |
| unsweetened cocoa powder (sifted): 1/4 cup |
| ground cinnamon: 1 tsp |
| baking soda: 1/2 tsp |
| baking powder: 1/2 tsp |
| ground cloves: 1/4 tsp |
| salt: 1/4 tsp |
| 2% milk: 1/3 cup |
| semisweet chocolate chips (chips): 3/4 cup |
| walnuts (chopped): 1/3 cup |
| powdered sugar (unsifted): 1 1/4 cups |
| regular coffee: 1/4 cup (brewed) |
| vanilla extract: 1/2 tsp |
Mostaccioli
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
12 min -
Servings
34 serving(s)
Tags
- In bowl, beat butter with granulated sugar until light and fluffy; beat in egg.
- In separate bowl, whisk together flour, cocoa, cinnamon, baking soda, baking powder, cloves and salt; add to butter mixture alternately with milk, making two additions of each and scraping down bowl between additions.
- Stir in chocolate chips and chopped walnuts. Cover and refrigerate for 2 hours or until firm.
- Roll by generous 1 tbsp into 1-inch balls. Place, 2 inches (5 cm) apart, on parchment paper-lined baking sheets.
- Bake in top and bottom thirds of 350 F (180 C) oven, rotating and switching pans halfway through, for about 12 minutes or until tops begin to crack. Transfer to rack; let cool completely.
- Glaze: Place rack on baking sheet. In bowl, whisk together sugar, coffee and vanilla; spoon 1 tsp (5 mL) on each cookie. Let set. (Make Ahead: Store layered between waxed paper in airtight container for up to five days.).