Double Shot Mocha Chunk Cookies Food

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 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.

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.

DOUBLE SHOT MOCHA LATTE CUPCAKES

Steps:

• For the ganache: Put the chips in a medium bowl. Heat the heavy cream in a small saucepan just until it bubbles around the sides. Immediately pour the hot cream over the chocolate, give the bowl a good shake and let stand 10 minutes, shaking the bowl occasionally. Then whisk until the mixture is homogenous, 20 to 30 seconds. Chill about 40 minutes, stirring occasionally and scraping down the sides, until the mixture is almost spreadable. Give it another brief whisk, and let stand at room temperature until it's at frosting consistency.
• For the cupcakes: Preheat the oven to 325 degrees F. Line standard muffin pans with 20 cupcake liners. In a small bowl, stir the chocolate chips into the hot espresso until melted; cool in the refrigerator to room temperature.
• Sift the flour, cocoa powder, baking powder and salt into a bowl. In the bowl of an electric stand mixer with a paddle attachment, beat the eggs, granulated sugar, applesauce, oil and vanilla at medium-high speed for about 2 minutes. Beat in the cooled chocolate mixture until the mixture is homogenous. With the mixer on medium-low speed, add the flour mixture and beat just until incorporated, scraping the sides as necessary. It's ok if the batter is slightly lumpy. Using a 1/4-cup ice cream scoop, fill each cupcake liner with batter.
• Bake until a cake tester inserted in the center comes out with a few moist crumbs attached, 18 to 20 minutes. Transfer the pans to cooling racks and cool for about 10 minutes, and then transfer the cupcakes to the racks to cool completely before filling and frosting.
• While the cupcakes cool, make the filling: In the bowl of an electric mixer fitted with a whisk attachment, whip the cream and confectioners' sugar to firm peaks. On low speed, whisk in the espresso. Use immediately, or hold in the refrigerator until ready to assemble.
• To assemble: Use an apple corer or melon baller to remove the center from each cupcake, about three-quarters of the way into the cupcake. Use a pastry bag to pipe some of the espresso cream filling into the centers. Pipe a large rosette of dark chocolate ganache on top of each cupcake.

MOCHA SHOTGLASS COOKIES

Steps:

• Preheat the oven to 325°.
• Mix all the ingredients together.
• Drop the dough onto a nonstick baking sheet in 1 inch lumps. Try make the lumps smooth, because they will bake in exactly the shape you leave them inches.
• Bake for 11 minutes. Cookies should appear like solid balls, slightly stiff on the outside but soft to the touch.
• Remove from baking sheet immediately. Enjoy!

MOCHA COOKIES WITH MOCHA DRIZZLE (VEGAN)

Steps:

• Vigourously whisk together oil, sugars, almond milk, coffee, flax seeds, cornstarch and vanilla extract (about 1-2 minutes).
• In a second bowl combine flour, cocoa powder, baking soda and salt.
• Add the wet ingredients and stir to combine. Knead into a smooth, elastic dough that is easy to handle. If it is too wet, add a tad more flour.
• Using your hands form dough into 11 walnut sized balls and place them on a cookie sheet. Flatten slightly (these wont spread, so if you like flat cookies, flatten them more).
• Bake in the preheated oven at 180°C/350°F for 12 minutes or until set, but still a tad fudgy. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
• For the drizzle combine powdered sugar, coffee, vanilla and espresso powder (if using) and drizzle over the cooled cookies in a decorative pattern. You could also just spread it on there or dip half of each cookie into it.
• Allow drizzle to set and then store in an airtight container.