Mocha Latte Logs

Chocolate and coffee is a fantastic flavor combination in tender holiday cookies.

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  • prep time 1 hr 30 min
  • total time 2 hr 0 min
  • ingredients 11
  • servings 48
 

Ingredients

Cookies

1
cup butter, softened
3/4
cup granulated sugar
1/4
cup packed brown sugar
2
oz unsweetened baking chocolate, melted, cooled slightly
1
teaspoon vanilla
1
egg
1
tablespoon instant espresso coffee powder
2 1/2
cups all-purpose flour

Glaze

2
tablespoons whipping cream or milk
2
teaspoons instant espresso coffee powder
1
cup powdered sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In large bowl, beat butter with electric mixer on medium speed until fluffy. Beat in sugars until well blended. Beat in melted chocolate, vanilla, egg and 1 tablespoon coffee powder. Gradually beat flour into butter mixture until well blended.
  • 2 Roll dough into ball; flatten ball slightly. Cut dough into 8 equal wedges; roll each into 18-inch long rope. Cut each rope into 6 (3-inch) pieces. On ungreased cookie sheets, place pieces 2 inches apart. Using tines of fork, make lines along each log by pulling gently down length of each piece.
  • 3 Bake 10 to 12 minutes or until firm but not browned. Remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
  • 4 Place waxed paper on counter under cooling rack. In small, deep microwavable bowl or measuring cup, microwave cream uncovered on High about 15 seconds or until warm. Stir in 2 teaspoons coffee powder until dissolved. Using wire whisk, beat in powdered sugar until no lumps remain. Dip one end of each log into glaze. Place on cooling rack, allowing glaze to drip through rack, until glaze is dry, about 30 minutes.
  • 1 Heat oven to 350°F. In large bowl, beat butter with electric mixer on medium speed until fluffy. Beat in sugars until well blended. Beat in melted chocolate, vanilla, egg and 1 tablespoon coffee powder. Gradually beat flour into butter mixture until well blended.
  • 2 Roll dough into ball; flatten ball slightly. Cut dough into 8 equal wedges; roll each into 18-inch long rope. Cut each rope into 6 (3-inch) pieces. On ungreased cookie sheets, place pieces 2 inches apart. Using tines of fork, make lines along each log by pulling gently down length of each piece.
  • 3 Bake 10 to 12 minutes or until firm but not browned. Remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
  • 4 Place waxed paper on counter under cooling rack. In small, deep microwavable bowl or measuring cup, microwave cream uncovered on High about 15 seconds or until warm. Stir in 2 teaspoons coffee powder until dissolved. Using wire whisk, beat in powdered sugar until no lumps remain. Dip one end of each log into glaze. Place on cooling rack, allowing glaze to drip through rack, until glaze is dry, about 30 minutes.

EXPERT TIPS

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Expert Tips

To melt baking chocolate in microwave, cut chocolate into 4 pieces; place in small microwavable bowl. Microwave uncovered on High 1 minute; stir. If needed, microwave an additional 10 seconds at a time and stirring after each time, just until chocolate is melted.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
100
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
30mg
30%;
Total Carbohydrate
12g
12%
(Dietary Fiber
0g
0%
  Sugars
7g
7%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.