Mocha Almond Chip Cookies Food

MOCHA ALMOND COOKIES

Mocha Almond Cookies image

Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 13

Ingredients

1/3 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon kosher salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1/4 cup finely ground blanched almonds
1 tablespoon milk
Confectioners' sugar, for coating

Steps:

In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture, then ground almonds; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll each ball in confectioners' sugar twice, letting each sit in sugar between coatings.
Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

MOCHA COOKIES

Mocha Cookies image

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

Ingredients

1/4 cup butter, cubed
1/4 cup semisweet chocolate chips
1-1/2 teaspoons instant coffee granules
1/3 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons plus 2 teaspoons baking cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup English toffee bits or almond brickle chips
1 ounce milk chocolate, melted

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 :

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