Dark Mocha Cookies Food

DARK CHOCOLATE MOCHA CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• Add the butter, brown sugar, and granulated sugar to a large bowl. Beat with an electric mixer on medium-high for 2 minutes until fluffy and lighter in color.
• Mix together the hot water and instant espresso powder. Add the espresso, vanilla and eggs to the bowl with the butter and sugar mixture. Beat together just until combined.
• In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients. Use a sturdy spoon to mix together until just combined. Fold in the chocolate chips.
• Roll about 1-2 tablespoons of dough into a ball and place on the prepared baking sheet. Repeat with remaining dough.
• Bake for 10-11 minutes, or until the cookies start to set around the edges but still look doughy and pale in the center. Remove from the oven. The cookies will cook more as they sit. Let the cookies sit for 2 minutes on the baking sheet then transfer to a clean sheet of parchment paper.
• Let the cookies cool completely then make the chocolate mocha drizzle.
• Stovetop: Add the chocolate to a small saucepan over medium heat. Mix continously until melted. Careful not to overcook or burn the chocolate. Remove from the heat and mix the espresso powder into the chocolate.Microwave: Add the chocolate to a microwave safe bowl and microwave in 10 second increments, stirring each time, until melted. Careful not to overcook the chocoalte. Mix the espresso powder into the chocolate.
• Dip and/or drizzle the cookies with the chocolate. Let the chocolate cool and firm up (about 10 minutes) then enjoy!

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.

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) .

DARK MOCHA COOKIES

Steps:

• HEAT oven to 325 degrees F. Combine flour, cocoa powder, baking powder and salt in medium bowl. Beat shortening, sugar and vanilla in large bowl on medium speed with electric mixer until fluffy. Beat in hazelnut spread until smooth. Add flour mixture and milk alternately to shortening mixture, beating until blended.
• USE 1 tablespoon dough to form 36 1 1/4-inch balls. Roll in cinnamon sugar. Place on baking sheet. Flatten dough with round cup to 1/4-inch thick.
• BAKE 10 to 12 mintues. Let cool 5 minutes. Remove to wire rack to cool completely.
• *Cinnamon Sugar is available in your grocer's spice aisle or you can make your own by combining 1 tablespoon sugar and 1/4 teaspoon cinnamon.

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 CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Melt 1/2 cup chocolate chips in microwave or double-boiler, stirring occasionally until smooth. Cool to room temperature. In a small bowl, dissolve instant coffee in boiling water; set aside.
• In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in egg, coffee, and melted chocolate. Combine flour, baking soda, and salt; mix into batter. Stir in the remaining chocolate chips and walnuts. Drop dough by heaping teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven. Allow to stand 2 to 3 minutes on the cookie sheets before transferring to wire racks to cool completely.

MOCHA

Steps:

• Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

DARK CHOCOLATE MOCHA CHEESECAKE

Steps:

• Butter sides & bottom of an 8" springform pan.
• Combine cookie crumbs, butter & sugar in mixer.
• Press mixture evenly onto pan bottom.
• Melt chocolate in double-boiler & stir smooth.
• Beat cream cheese until smooth, then add eggs, one at a time.
• Gradually add sugar, mixing well until blended.
• Add melted chocolate, coffee & stir to blend.
• Turn mixture into prepared pan.
• Bake at 350° (180°C) for 1 hour or until center is almost set. Firms when chilled.
• Cool on counter for 45 min., cover & chill overnight.
• Remove pan sides. Sprinkle with powdered sugar from a sieve to prettify and decorate with chocolate leaves (see below.).
• CHOCOLATE LEAVES:.
• Melt chocolate in double-boiler.
• Brush on cleaned & dried fresh leaves (Ficus work well).
• Place on small, paper-lined pan & freeze overnight.
• Peel leaves & put back in the freezer until time to place on cake & serve.
• HINT: leave stem on each leaf to hold onto as you brush on the melted chocolate. Be generous with the chocolate - too thin a layer and the leaf crumbles when you try to peel it. Pile them artfully in center or however you want and they just take the cake!