1/4 cup unsalted butter
1/2 cup granulated sugar
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1 tsp cinnamon
1/2 tsp each baking soda and baking powder
1/4 tsp each ground cloves and salt
1/3 cup milk
1 cup semisweet chocolate chips
1/3 cup chopped walnuts
1 1/4 cups icing sugar
1/4 cup brewed coffee
1/2 tsp vanilla
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.) Makes about 34 cookies.
Source: Canadian Living Magazine, June 2007.