WHITE CHOCOLATE-MOCHA-OATMEAL COOKIES
This is a quick and easy recipe I came up with one night. It's a great way to have a hint of sweetness without over-doing it and feeling guilty!
Provided by Marie
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix shortening, brown sugar, white sugar, egg, vanilla extract, instant coffee, warm water, and cocoa powder together in a bowl until smooth. Add baking soda and 1/3 cup flour. Continue adding flour 1/3 cup at a time until fully incorporated. Mix in oats and chocolate chips.
- Use a small cookie scoop to place 12 cookies on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes. Remove from the oven and let cookies sit 5 minutes. Transfer cookies to a wire rack to cool completely.
- Repeat 2 more times with remaining dough to make 36 cookies.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 13.7 g, Cholesterol 6.2 mg, Fat 3.6 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 25.4 mg, Sugar 7.1 g
CHOCOLATE CHOCOLATE-CHIP COOKIES WITH MOCHA CREAM FILLING
Categories Cookies Chocolate Bake Kid-Friendly Back to School Bon Appétit Small Plates
Yield Makes 20 sandwich cookies
Number Of Ingredients 21
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 COOKIES
Crisp on the outside, gooey on the inside, these mocha-flavored cookies from Pamela Jessen in Calgary, Alberta are the perfect treat for chasing away winter doldrums. Why not invite a friend over some snowy afternoon to share a plateful and a cup of coffee?
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 cookies.
Number Of Ingredients 13
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.
Nutrition Facts :
MOCHA WHITE CHOCOLATE CHUNK COOKIES
Traditional chocolate chip cookies get a makeover with cocoa powder and instant coffee in the batter. White chocolate chips add contrast and a burst of extra sweetness to brighten the bitter cocoa and coffee flavors.
Provided by Sarah-May
Categories Desserts Cookies Drop Cookie Recipes
Time 1h35m
Yield 36
Number Of Ingredients 11
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.
Nutrition Facts : Calories 168.1 calories, Carbohydrate 23.2 g, Cholesterol 25.4 mg, Fat 8 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 115.7 mg, Sugar 15.8 g
DOUBLE CHOCOLATE MOCHA DROP COOKIES
Provided by Joan Nathan
Categories dessert
Time 30m
Yield About 3 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper.
- Melt 1/2 cup of chocolate chips with coffee in a double boiler, or in metal bowl in pot of hot water, stirring until smooth. Set aside to cool slightly.
- Cream together butter or margarine and sugars, beating until light. Mix in eggs, one at a time, then add vanilla. Fold in chocolate mixture.
- Mix matzo cake meal, salt, baking powder, cinnamon and 2 tablespoons of ground coffee beans in bowl and stir into batter with 1/4 cup of chips. Let sit for an hour, covered.
- Drop cookie dough by tablespoons onto cookie sheets, about 2 inches apart. Press remaining chips on top of cookie dough and sprinkle on ground coffee.
- Bake for 15 minutes.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 22 milligrams, Sugar 11 grams, TransFat 0 grams
DOUBLE CHOCOLATE MOCHA COOKIES (GLUTEN-FREE AND VEGAN!)
These cookies taste so good that I cannot stop eating them -they're slightly addictive, so watch out! Link to the full post: http://www.elanaspantry.com/desserts/double-chocolate-mocha-cookies/
Provided by Elanas Pantry
Categories Dessert
Time 17m
Yield 24 cookies, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine almond flour, cocoa powder, ground coffee, baking soda and salt.
- In a smaller bowl, stir together grapeseed oil, agave and vanilla.
- Stir wet ingredients into dry and then mix in chocolate drops (or chunks).
- Drop dough by heaping tablespoonfuls onto a parchment lined baking sheet.
- Bake at 350° for 7-8 minutes.
- Cool and serve.
SPICED MOCHA CHOCOLATE COOKIES
Provided by Food Network
Time 57m
Yield 2 dozen cookies
Number Of Ingredients 14
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) .
DOUBLE CHOCOLATE MOCHA BROWNIES
Categories Coffee Chocolate Dessert Bake Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 32 brownies
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.
- Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.
- Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined.
- Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes (do not overbake).
- Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula.
MOCHA SLICE COOKIES
Made with cocoa and espresso powders, cocoa nibs, and a touch of cinnamon, these sliced cookies were inspired by the traditional pairing of coffee and chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 11
Steps:
- Sift together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle; mix on medium until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Stir in cocoa nibs.
- Turn out dough onto a lightly floured surface; roll into a 2-inch-diameter log. Wrap in parchment; transfer to a paper towel tube to hold shape. Refrigerate until firm, at least 1 hour or up to overnight.
- Preheat oven to 350 degrees. Unwrap log, and let soften slightly at room temperature, about 5 minutes. Brush with water, then roll in sanding sugar. Cut log into 1/4-inch thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
- Bake until centers are set, about 10 minutes. Transfer to wire racks; cool completely.
DOUBLE-SHOT MOCHA CHUNK COOKIES
This is a King Arthur cookie recipe described as dense, brownie-like drop cookies with pools of melting chocolate inside when hot from the oven. When Cooled the chocolate pools soldify into nuggets. Sounds soooo good.
Provided by Bonnie G 2
Categories Drop Cookies
Time 30m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 11
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.
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