Chocolate Coffee Cookies Food

COFFEE CHOCOLATE CHUNK COOKIES

Steps:

• For the cookies: Melt 1 stick of butter in a medium skillet over medium heat. Let it bubble up for 3 to 4 minutes, swirling the pan to keep the butter moving around. When the butter is a medium golden brown, remove the pan from the heat (the butter will continue browning in the pan over the next 30 seconds or so). Pour the butter and any solids in the bottom of the pan into a heatproof bowl and allow it to cool completely, about 30 minutes.
• Beat the remaining stick of butter, the brown sugar and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Reduce the speed to low and beat in the eggs and vanilla until smooth, scraping down the bowl if necessary to make sure everything is incorporated.
• With the mixer on medium-low speed, slowly drizzle in the cooled browned butter and mix until combined, about 1 minute.
• In a separate bowl, whisk the flour, instant coffee, baking soda and salt. With the mixer on low speed, slowly add the flour mixture to the dough and beat until totally incorporated, about 2 minutes. Stir in the chocolate chunks and pecans, if using, with a wooden spoon.
• Preheat the oven to 375˚ and line 2 baking sheets with parchment paper. Scoop heaping tablespoonfuls of dough onto the prepared pans, about 2 inches apart. Refrigerate until firm, about 15 minutes. Bake the cookies until golden brown, 9 to 10 minutes. Let cool 5 minutes on the baking sheets, then remove to a rack to cool completely.
• For the glaze: Combine the white chocolate chips and oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Stir in the vanilla. Pour the white chocolate into a resealable plastic bag and snip off a corner. Drizzle over the cookies. Let set 15 minutes.

COFFEE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 375 degrees F. Place the racks in the center of the oven.
• In a mixing bowl, make a well in the center of the chocolate chip cookie mix. Add the chocolate chunks, walnuts, softened butter, Kahlua, instant espresso, ground coffee and egg. Mix well to combine all the ingredients into the cookie dough. Scoop with a small scoop or by heaping tablespoons and drop the dough 2 inches apart on ungreased, nonstick cookie sheets or sheets lined with parchment paper. Chill for 5 to 10 minutes.
• Bake the cookies in batches, until set and lightly browned but not crisp, 9 to 11 minutes. Remove from the oven and leave on the cookie sheets for about 5 minutes before transferring to a wire rack to cool before serving.

COFFEE-CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 325°F.
• Combine flour and baking soda. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in coffee, egg and vanilla. Gradually beat in flour mixture until well blended. Stir in chopped chocolate and nuts. Refrigerate 30 min.
• Roll dough into 60 (1-inch) balls; place, 2 inches apart, on baking sheets.
• Bake 10 to 12 min. or until golden brown. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

COFFEE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toast almonds in oven for 10 minutes or until brown.
• Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt.
• Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture.
• Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart.
• Bake for 10 minutes.

CHOCOLATE COFFEE

Steps:

• In a large heavy saucepan, whisk the sugar, cocoa and water until smooth. Cook and whisk over medium-low heat until mixture forms soft peaks when whisk is lifted and resembles thick hot fudge sauce, about 35 minutes. Remove from the heat; stir in vanilla and salt. Transfer to a bowl; refrigerate for at least 2 hours., Beat the chocolate mixture. Add 2 cups whipped cream; mix well. Fold in remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in 2/3 cup coffee or milk; stir to blend.

CHOCOLATE COFFEE COOKIES RECIPE

Steps:

• Combine the coffee crystals and milk. Stir until the coffee crystals dissolve. If your coffee is older and doesn't dissolve easily, warm the milk a bit. Set aside.
• In a large mixing bowl, mix butter and cream cheese until well blended. Add brown sugar, vanilla, and milk-coffee mix to the butter mixture. Stir until well combined. Add flour and cocoa and stir until blended. Cover and chill for one hour, or until dough is firm and easy to handle.
• Preheat oven to 350°F. Shape dough into 1 inch ovals. Press a notch in each cookie with a chopstick (or something similar) so that it resembles a coffee bean.
• Place cookies one inch apart on baking sheets with parchment paper.
• Bake for 9 to 11 minutes or until edges are firm and bottoms are a bit darker. Transfer cookies to a wire rack to cool. You can leave these "as is", but I recommend half dipping them in chocolate.
• To prep chocolate for dipping, melt chips together with coconut oil in a small saucepan. Dip cookies one at a time until about 1/3 to 1/2 covered, and place on wax paper or freezer paper to set. To speed chocolate set, place dipped cookies in a cool area or in the refrigerator. Makes about 48 cookies.

COFFEE COOKIES

Steps:

• Begin this recipe by preheating the oven to 350 degrees F. and line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, and set aside.
• In a small bowl, stir together the instant espresso powder and warm water until the instant espresso has completely dissolved.
• Using a stand mixer or hand mixer on low speed, mix together the sugar, butter, egg, and vanilla extract until fully combined. Add in the coffee mixture and the flour mixture and mix to combine, careful not to over mix.
• Turn the mixture off and gently fold in the chocolate and spoon the cookie dough onto the prepared cookie sheet, in 1 heaping tablespoon of cookie dough, spaced at least an inch apart.
• Place into the oven and allow the cookies to bake 10 to 12 minutes, until the edges are set and the cookies are soft and puffy.
• Remove the cookies from the oven and allow them to cool for 5 minutes on the cookie sheet before removing. Serve the cookies warm or once they have cooled completely.
• Store the cookies in an airtight container at room temperature up to 5 days.

CHOCOLATE COFFEE BATON COOKIES

Steps:

• Sift together flour, coffee powder, salt and baking powder; set aside.
• Beat butter, brown sugar, and ¼ cup granulated sugar together until light and fluffy.
• Stir in flour mixture ½ cup at a time alternating with the cream.
• Cover, chill 3 to 3 1/2 hours.
• Heat oven to 375°F.
• Using approximately 3 tbsp for each, form dough into logs 3 inches long and 1 ½ inches in diameter.
• Place logs 2 inches apart on an ungreased baking sheet.
• Bake 8-10 minutes.
• Remove from baking sheet and cool on rack.
• In top of a double boiler combine the chocolate pieces, water and 2 tbsp sugar.
• Stir over hot water until chocolate melts.
• Add vanilla, remove from heat.
• Dip ends of each cookie into chocolate and then into chopped nuts.
• Place on wax paper until chocolate hardens.
• Store in air tight container.

DARK-CHOCOLATE COOKIES WITH ESPRESSO

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
• Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
• Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

CHOCOLATE CHIP COFFEE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the coffee liqueur. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE COFFEE SCONES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, cocoa powder, granulated sugar, espresso powder, baking powder and salt. Add the cold cubed butter and use a pastry blender or your fingertips to blend the butter into the dry ingredients until the mixture looks like damp sand with some larger pea-sized pieces of butter throughout.
• Make a well in the center of the flour and butter mixture. Reserve 1 tablespoon of the chopped espresso beans, if using, for garnish and sprinkle the remainder around the edge of the flour well. In a small bowl, whisk together the cream, egg and vanilla. Pour the liquid ingredients into the well in the center of the flour mixture. Pour in the melted chocolate. Stir just until all the ingredients are moistened and dough begins to come together; it's okay if the mixture has some light and dark streaks. Turn the dough out onto a lightly floured work surface and gently pat it together into a round about 7 inches in diameter and 3/4 inch thick. Using a sharp knife, cut the dough into 8 equal triangular slices. Sprinkle turbinado sugar over the top of the dough and press gently to adhere.
• Transfer the scones to the prepared baking sheet. Bake until the scones are slightly firm to the touch and a toothpick inserted into one comes out clean (a few small crumbs clinging to the toothpick are okay), 15 to 20 minutes. Transfer the scones to a wire rack to cool completely.
• Meanwhile, for serving, beat the mascarpone, granulated sugar and heavy cream with an electric mixer on high speed until soft peaks form. Serve the scones with a dollop of the mascarpone cream and a sprinkle of reserved espresso beans.

CHOCOLATE COFFEE COOKIES

Steps:

• Set oven to 350°.
• Set oven rack to second-lowest position.
• Prepare/grease a large cookie sheet.
• Cream sugars with butter and shortening (about 2 minutes).
• Beat in egg and maple extract.
• In a bowl, sift dry ingredients, and add to the creamed mixture; beat until combined.
• Add in the chocolate chips and nuts.
• Drop by tablespoonfuls onto a greased cookie sheet.
• Bake for 8-10 minutes (don't overbake!).
• Cool and remove to a wire rack.

COFFEE COOKIES

Steps:

• Combine the hot water and coffee together. Mix well and set aside
• In another bowl, combine the flour, cocoa powder and corn starch. Mix well and set aside
• Next, take a bigger bowl, add the butter, sugar and vanilla essence. Whisk until smooth. Add the egg yolk and continue whisking. Add the coffee mixture to it and whisk
• Now, fold in the flour mixture. It should form a smooth dough. If not, you may have to add in a few more tablespoons of flour (only if needed) Cling wrap the bowl and refrigerate for 30 mins
• Once chilled, take small portions of the dough and form coffee bean-like shapes just like demonstrated in the video. Place the cookies on a baking tray lined with parchment paper and freeze for 5 mins
• Lastly, bake the cookies in a preheated oven at 160 degrees C for 10 to 15 mins

CHEWY ESPRESSO CHOCOLATE CHIP COOKIES

Steps:

• Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Take butter off the heat and allow to cool.
• In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
• In separate bowl mix together the flour, espresso powder, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Fold in the chocolate chunks. Do not over mix.
• Refrigerate the cookie dough for at least a half hour, or overnight.
• When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
• Allow to cool before eating!

COFFEE CAN ICE CREAM

Steps:

• For the vanilla ice cream base: Add the heavy cream, milk, sugar and vanilla to a 10-ounce metal coffee can with a lid (see Cook's Note). Close the lid and secure it with duct tape, making sure the can is completely sealed. Shake the mixture lightly to combine. Place the sealed can into an empty 3-pound coffee can with a lid.
• Put on rubber gloves to protect your skin from the ice and salt. Add the ice around and on top of the sealed can, so the can is completely encased in ice. Pour 1 cup of the rock salt over the ice. Close the large can with the lid and secure it with duct tape. Place the large can on its side directly on the floor or a yoga mat, if desired (see Cook's Note). Roll the can back and forth, making sure to make a full rotation with each roll, about 20 minutes. The rolling is easier with a partner, but it can be done alone.
• Open the large can and discard the ice and salt. Rinse the small can with water; this will help keep any salt from getting in the ice cream. Open the small can. The mixture should be partially solid with some liquid with crystals forming. Use a large metal spoon to scrape any solids that have accumulated on the sides and bottom of the can and stir them into the rest of the mixture.
• Seal the small can again with the lid and duct tape. Refill the large can with ice and the remaining 1 cup salt. Seal the large can again with the lid and duct tape. Roll for another 15 to 20 minutes. Open the large can and discard the ice and salt. Rinse the small can and open. Scrape the sides and bottom with the large metal spoon. Serve immediately or transfer to an airtight container.
• For the coffee ice cream: Follow the instructions for the vanilla ice cream base, substituting the cold brew or strong coffee for 1/2 cup of the whole milk.
• For the chocolate ice cream: Follow the instructions for the vanilla ice cream base, substituting the full-fat chocolate milk for the whole milk. In addition, add the chocolate syrup to the milk mixture, if desired, for a richer flavor.
• For the cookies and cream ice cream: Follow the instructions for the vanilla ice cream base. After rolling the mixture for the first 20 minutes and stirring in any solid ice cream, stir in the crushed chocolate sandwich cookies. Seal and continue to roll following the instructions.
• For the chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/3 cup finely chopped chocolate (2 ounces) to the cream and milk mixture before rolling.
• For the mint chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/4 teaspoon peppermint extract to the cream and milk mixture before rolling.