In a stand mixer, beat until creamy:
5 Tbsp butter
Add:
1 c brown sugar
2/3 c cocoa
1 Tbsp + 1 tsp cappuccino mix
1 tsp baking soda
1 tsp cinnamon
Add:
2 eggs
1/3 c plain/ vanilla yogurt
Add:
2 c flour
This makes a stiff sticky dough.
Refrigerate at least 1 hour (for easier handling).
In a small bowl:
1/4 c sugar (Add more as needed)
This is where a typical cookie recipe would call for rolling the dough into balls.
However, this dough is way too sticky for that.
You're welcome to come up with your own method, but this is how I do it.
Between 2 layers of plastic wrap, pat the dough into a rectangle & cut the dough into chunks.
Use a knife to push a chunk of dough onto a spoon.
Use the knife to slide the dough off the spoon and into the bowl of sugar.
Using a fork, roll the dough ball in sugar to coat.
Use the fork to place it on an ungreased cookie sheet.
Once you have a sheet full of cookies, gently roll the dough into balls.
This is key, because if you roll each cookie after coating in sugar, your hands will be a sticky mess.
Bake @ 350, for 8-10 minutes.
Cool 1-2 minutes before moving to a cooling rack.
Makes approximately 37 cookies
