Chocolatey Mocha Crinkles Food

MOCHA CHOCOLATE CRINKLE COOKIES RECIPE

Steps:

• In a large mixing bowl, add butter, brown sugar, cocoa powder, coffee and baking soda. Beat well until combined. Dough may be stiff.
• Add vanilla, egg whites and sour cream and beat well. Add flour and beat just until combined. Cover and refrigerate for 3 hours or overnight.
• Preheat oven to 350 and line a baking sheet with parchment paper. Using a teaspoon scoop, scoop dough into your palm and roll into a ball. Dip into powdered sugar and generously coat the dough.
• Place onto prepared baking sheet, 2" apart, and bake for 8-10 minutes or until edges are firm. Cool completely on a wire rack.

MOCHA CRINKLES

Steps:

• Beat together brown sugar and oil; then mix in sour cream, egg, and vanilla.
• Set aside.
• In another bowl, mix together flour, cocoa, espresso, baking soda, salt, and pepper.
• Add flour mixture to brown sugar mixture; mix well.
• Refrigerate dough until firm (3-4 hours).
• Preheat oven to 350°F.
• Pour powdered sugar into shallow bowl; set aside.
• Cut dough into 1" pieces; roll into balls. Roll balls in powdered sugar.
• Bake on ungreased cookie sheets until tops of cookies are firm to touch (10-12 minutes; do not overbake).
• Cool on wire racks.

DARK MOCHA CRINKLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, brown sugar, 1/3 cup sugar, and coffee powder in a large bowl; beat with an electric mixer until creamy. Blend in eggs and vanilla extract. Mix in flour, cocoa powder, baking soda, and salt together until dough is uniform.
• Pour 1/2 cup sugar onto a shallow plate. Shape dough into 2-inch balls and roll in the sugar until coated. Arrange on the prepared baking sheets.
• Bake in the preheated oven until edges are set, about 10 minutes. Immediately press a dark chocolate wafer into each cookie. Let cool on a wire rack.

CHOCOLATE CRINKLE COOKIES

Steps:

• Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
• Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.
• Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
• Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.

MOCHA CRINKLES

Steps:

• Heat oven to 375°F.
• Microwave chocolate and oil in large microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Mix coffee and water; whisk into chocolate mixture. Add cake mix and eggs; stir until mixture forms soft dough.
• Use lightly floured hands to roll dough into 48 (1-inch) balls. Roll in sugar until evenly coated. Place, 2 inches apart, on baking sheets.
• Bake 10 min. or just until centers are set. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

CHOCOLATE SNOWFLAKE COOKIES (CHOCOLATE CRINKLES / CRACKLES)

Steps:

• Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended.
• Add eggs and vanilla, mixing well.
• Combine flour, baking powder and salt in a medium bowl.
• Add about one-fourth of dry mixture at a time to chocolate mixture, mixing after each addition.
• Cover and let chill at least 2 hours.
• Shape dough into 1-inch balls, and roll in powdered sugar.
• Place cookies 2 inches apart on lightly greased cookie sheets.
• Bake at 350 degrees F.
• for 10 to 12 minutes.
• Cool on wire racks.

LIGHT & FLUFFY CHOCOLATE MOCHA CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.
• Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.
• To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.
• To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.

CHOCOLATE MOCHA CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
• Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
• Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
• Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

CHOCOLATE CRACKLE COOKIES

Steps:

• In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
• Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
• Preheat oven to 400°F and lightly grease 2 baking sheets.
• Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small - gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.

MOCHA CRINKLES

Steps:

• COMBINE the crushed Grahams, chopped Grahams, softened butter, sugar, and coffee in a mixing bowl.
• SHAPE mixture into one-inch balls. Roll the balls in powdered sugar. Flatten the balls. Chill before serving.

CHOCOLATEY MOCHA CRINKLES

Steps:

• In a large bowl beat together margarine and brown sugar, add egg whites and yogurt, mix well.
• Mix in the cocoa, coffee crystals, and baking soda.
• Finally add in the cinnamon and flours; mix well.
• Roll into teaspoon (or so) sized balls. If you feel it is needed, cover and chill dough 2 hours to firm it up (I have never had a problem with dough stickyness and therefore don't chill the dough).
• Place dough balls about 2" apart on cookie sheets.
• Bake at 350F for 8-10 minutes until edges are firm.
• Yield 45 small cookies.