Chocolate Chip Mocha Cookies Food

CHOCOLATE CHIP MOCHA COOKIES

Steps:

• Preheat oven to 350˚F. Line a baking sheet with parchment paper.
• In a medium bowl whisk together the flour, cocoa, baking soda, and salt. Set aside.
• In the bowl of an electric mixer with the paddle attachment, beat butter until light and creamy (about 3 minutes).
• Gradually add sugars and mix until combined.
• In a small bowl, mix together the eggs and extracts,
• Add the egg mixture slowly to the batter
• Gradually add the flour mixture just until streaky.
• Turn off mixer and fold the batter gently with a rubber spatula until incorporated.
• Fold in the semisweet chip and 1 cup of the milk chocolate chunks.
• Chill the dough in the refrigerator for at least 1 hour to firm (for easier scooping). Well wrapped in plastic wrap, the dough can be stored in the refrigerator for up to one week.
• When the dough is firm, use a medium (2 tablespoon) scoop to place cookie dough balls 2" apart on the prepared baking pan. Add 2-3 of the reserved milk chocolate chunks on top of each dough ball.
• Bake for 12 minutes. The center of the cookies should still be soft to the touch.
• Remove from oven and cool completely on a wire rack.
• Store in an airtight container at room temperature for up to one week.

MOCHA COOKIES

Steps:

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla., Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate.

MOCHA-TOFFEE CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. In small bowl, stir together coffee and vanilla until coffee is dissolved. In large bowl, mix cake mix, coffee mixture, butter and eggs with spoon until soft dough forms. Stir in chocolate chips and toffee bits.
• On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
• Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store covered.

CHOCOLATE CHOCOLATE-CHIP COOKIES WITH MOCHA CREAM FILLING

Steps:

• For filling:
• Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
• For cookies:
• Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee; blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
• Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter; cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.

MOCHA WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Combine butter, sugars, eggs, instant coffee, and vanilla extract in a large bowl. Beat with an electric mixer until fluffy.
• Mix flour, cocoa powder, baking soda, and salt together in a separate bowl. Pour over butter mixture and beat until combined. Fold in white chocolate chunks using a spatula. Cover dough and chill for 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
• Drop tablespoonfuls of dough onto the prepared baking sheets.
• Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes. Allow to cool slightly before removing from the cookie sheets.

EMERIL'S MOCHA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Mix instant coffee crystals with water and have ready before mixing up cookie batter.
• Mix flour, salt, baking soda, nutmeg and cinnamon and put aside.
• In mixer, beat margarine, sugars, chocolate syrup, and vanilla until smooth.
• Add eggs one at a time, beat until smooth, approximately 5 minutes.
• Add dry ingredients, coffee mixture, chocolate chips, and nuts and mix by hand with wooden spoon until mixed.
• Drop on baking sheet by rounded teaspoons, about 2-inches apart, and bake for 12-14 minutes. Cool and eat!

SPICED MOCHA CHOCOLATE COOKIES

Steps:

• Let dough stand at room temperature for 10 minutes to soften. Meanwhile, heat oven to 350 degrees F. In large bowl, break up cookie dough; add marmalade and pecans. In small bowl, mix flour, 1/4 cup cocoa, coffee granules, cinnamon, cloves, allspice and red pepper; stir into dough mixture with wooden spoon until well blended.
• Shape dough into 24 (about 1 1/2-inch) balls. On ungreased large cookie sheets, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie.
• Bake 9 to 12 minutes or until tops are cracked and edges are set. Let stand on cookie sheet 1 minute; remove to cooling racks. Cool completely, about 30 minutes.
• In small bowl, mix powdered sugar, milk and 1 tablespoon cocoa until smooth and well blended; drizzle over cookies. Let stand about 15 minutes until set.
• 1 roll (16.5 oz) .

MOCHA DARK CHOCOLATE CHIP AND HEMP SEED NUT COOKIES

Steps:

• Preheat oven to 345 degrees F (174 degrees C).
• Combine flaxseed meal, butter, eggs, brown sugar, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Stir in oat flour, pudding mix, and baking soda gradually. Fold chocolate chips and hemp seed nuts into the dough.
• Scoop dough onto ungreased baking sheets with a cookie scoop.
• Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. Flatten with a fork if desired.

CHOCOLATE CHIP MOCHA MARSHMALLOW COOKIES

Steps:

• Mix margarine, white and brown sugar together.
• Add eggs and beat up.
• Mix in the vanilla, almond extract, and soda in hot water.
• Add pudding mix, oats, flour, coffee granules and mix.
• Stir in the chocolate chips and marshmallows.
• Drop by tablespoons onto greased cookie sheet.
• Bake at 350 for 10-12 minutes.
• Enjoy!