Lumpies

Lumpies are the kind of cookies that look rough and homemade in the best possible way. Thick, lumpy mounds of chocolate dough studded with chopped nuts, baked soft, and slathered with a thick mocha frosting that hardens into a fudgy shell.

Melted unsweetened chocolate goes straight into the creamed butter base, giving the dough a deep, intense chocolate flavor that’s darker and more bitter than what you get from cocoa powder alone. The batter is thick and heavy. That’s how it’s supposed to be. Don’t add more milk trying to thin it out.

The frosting is where the coffee comes in. Hot brewed coffee blended into butter, powdered sugar, and cocoa creates a mocha frosting with a glossy, almost ganache-like richness. Add the coffee one tablespoon at a time so you can control the consistency.

Frost them generously. These are called Lumpies for a reason. Restraint has no place here.

Pro Tips

• Melt the chocolate over low heat or in a double boiler. Unsweetened chocolate scorches quickly and turns gritty and bitter.
• Drop the batter by tablespoons, not teaspoons. These are meant to be big, substantial cookies.
• Let the cookies cool completely before frosting. Warm cookies melt the frosting into a puddle.
• Use hot, strong coffee in the frosting, not lukewarm. The heat dissolves the sugar and cocoa smoothly.

Variations

• Peanut butter frosting: Replace the cocoa and coffee in the frosting with peanut butter and a splash of milk.
• Double nut: Use a mix of walnuts and pecans in the dough for more complexity.
• Espresso Lumpies: Add a teaspoon of instant espresso to the cookie dough along with the melted chocolate.