Servings: 24
Prep Time: 20 Min.
Cook Time: 12 Min.

+ 1/3 c. semisweet chocolate chips
+ 1/4 c. canola oil
+ 1/2 c. granulated sugar
+ 2 Tbsp. finely ground coffee
+ 1 eggs
+ 1 Tbsp. lowfat milk
+ 1 tsp. vanilla extract
+ 2/3 c. flour
+ 2 Tbsp. unsweetened cocoa powder
+ 1/2 tsp. baking powder
+ 2 c. CALIFORNIA walnuts, chopped

Glaze:
+ 3/4 c. confectioners' sugar
+ 2 - 3 tsp. brewed coffee

Garnish:
+ 3 Tbsp. walnuts

1. Preheat oven to 325°F.
2. Prepare the cookies: In microwave-safe mixing bowl, heat chocolate and canola oil on high for 40-60 sec. Stir until chocolate is melted, reheating if needed.
3. Stir in sugar, ground coffee, egg, milk and vanilla. Add flour, cocoa, baking powder and salt; stir until thoroughly combined. Add walnut pieces.
4. Scoop by rounded spoonfuls onto greased or parchment lined baking sheets and press gently with the palm of your hand to flatten. Bake 10-12 min. until edges feel set when touched. Cookies should be moist in center. Cool on pan 2 min. Remove to wire rack to cool completely.
5. Prepare the glaze: Combine powdered sugar and coffee. Stir to make a thick glaze. Set rack with cookies over a sheet of wax paper. Drizzle 1 tsp. of glaze over each cookie and top with 1/2 tsp. walnuts before glaze sets.