Chunky Mocha Cookies Food

DOUBLE-SHOT MOCHA CHUNK COOKIES

Steps:

• Preheat oven to 350.
• Lightly grease or line with parchment two cookie sheets.
• In medium bowl, cream together butter, sugar, baking powder, espresso powder, and salt.
• Add eggs and vanilla, beating until smooth.
• Stir in cocoa powder, then flour; the dough will be stiff.
• Mix in chocolate chips and chunks.
• Drop cookies by tablespoonfuls (about 1 1/2" balls) onto prepared baking sheets, leaving about 1 1/2" between them.
• Bake for 10 minutes.
• Remove from oven, allow to cool on pan.

MOCHA CHOCOLATE CHUNK COOKIES

Steps:

• Cream butter and sugars together until light and fluffy, about 3-4 minutes.
• 2. In a very small bowl, combine the hot water and instant espresso and stir until the espresso is dissolved. Mixture will be thick.
• 3. Add the espresso mixture to the butter mixture and mix to combine.
• 4. Add the egg and vanilla extract and mix until well combined.
• 5. In a separate bowl, combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix until well combined.
• 6. Stir in the chocolate chunks.
• 7. Make balls of cookie dough about 2 tablespoons in size. Refrigerate the dough for about 2 hours, or for up to 3 days.
• 8. Preheat oven to 350°F (176°C) and line a cookie sheet with a silicone baking mat or parchment paper.
• . Place the balls of cookie dough onto the cookie sheet and bake for 8-10 minutes. Cookies will spread a bit and may look a little undercooked when you remove them, but they'll continue to cook and firm as they cool. 10
• Remove the cookies from the oven and allow to cool on the cookie sheet for 3-5 minutes, then remove to a cooling rack to finish cooling

CHOCOLATE CHUNK-MOCHA COOKIES

Steps:

• In a bowl, mix the first 4 ingredients together; set aside.
• Using an electric mixer, beat the butter and next 3 ingredients together until creamy.
• Add eggs, 1 at a time, beating just until blended after each addition.
• Gradually add in flour mixture, beating on low speed until blended.
• Fold in chocolate chunks.
• Drop dough by heaping tablespoonfuls onto parchment paper-lined cookie sheets.
• Bake in preheated 350° oven for 10-12 minutes or until puffy.
• Cool on baking sheets 2 minutes; remove to wire racks, and let cool 30 minutes or until completely cool.
• Make frosting: stir together the first 4 frosting ingredients until smooth.
• Gradually add powdered sugar, stirring until creamy.
• Spread cookies with Mocha Frosting.
• Dust evenly with powdered sugar, if desired.

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.

MOCHA TRUFFLE CHOCOLATE COOKIES

Steps:

• Set oven to 350 degrees.
• Prepare a lightly greased cookie sheet.
• In a large saucepan, melt butter and 1/2 cup chocolate pieces over low heat.
• Remove from heat.
• Stir in the instant coffee granules, mix until blended.
• Remove from heat; cool 5 minutes.
• Stir in sugars, eggs and vanilla.
• In a medium bowl, sift together, flour, cocoa powder, baking powder and salt.
• Stir into coffee mixture.
• Stir in 1 cup remaining chocolate pieces (or you could use chocolate chips).
• Drop by rounded tablespoonfuls onto cookie sheet.
• Bake for 8-10 minutes.
• Cool 1 minute before removing from baking sheet.

MOCHA COOKIES

Steps:

• Preheat oven to 350.
• Cream butter.
• Add both sugars and beat well.
• Add egg and mix well.
• Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts.
• Mix well.
• Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours).
• Remove dough from refrigerator.
• Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet.
• Bake 12-15 minutes.
• Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie.
• When chocolate has softened, spread over top and sprinkle with balance of walnuts.
• Remove to wire rack and cool.

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.