MOCHA CHIP COOKIES
Make and share this Mocha Chip Cookies recipe from Food.com.
Provided by Chef mariajane
Categories Drop Cookies
Time 12m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Lightly grease baking sheet.
- Combine flour, cocoa, baking soda and salt in small bowl. Beat butter and sugars in large mixer bowl until light and creamy. Beat in egg and vanilla.
- Combine Taster's Choice and water in small bowl; stir until coffee is dissolved. Add to sugar mixture; mix well. Gradually mix in flour mixture. Stir in morsels. Drop by rounded teaspoon onto prepared baking sheets.
- Bake for 10-12 minutes or until edges are crisp. Remove to wire racks to cool completely.
Nutrition Facts : Calories 75.9, Fat 3.3, SaturatedFat 2, Cholesterol 9.6, Sodium 41.7, Carbohydrate 10.8, Fiber 0.5, Sugar 6.8, Protein 0.9
MOCHA COOKIES
Make and share this Mocha Cookies recipe from Food.com.
Provided by kimbearly
Categories Dessert
Time 15m
Yield 36 serving(s)
Number Of Ingredients 12
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.
DARK MOCHA COOKIES
Provided by Food Network
Time 50m
Yield 4 dozen cookies
Number Of Ingredients 11
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.
MOCHA-CHIP COOKIES
Provided by Etta Lou Schenzinger
Categories Cookies Mixer Chocolate Bake Walnut Poker/Game Night Party Potluck Bon Appétit California
Yield Makes about 4 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Mix both flours and baking soda in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until light. Beat in eggs, coffee powder and vanilla. Beat in flour mixture. Stir in chocolate chips and nuts.
- Drop dough by tablespoonfuls onto ungreased baking sheets, spacing 2 inches apart. Bake until golden brown but still soft, about 9 minutes. Cool on sheets 2 minutes. Transfer to racks and cool.
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
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 :
PEPPERMINT MOCHA COOKIES
A cookie that tastes like a holiday drink. These are soft in the middle with a little crunch on top.
Provided by Watercat
Categories Desserts Cookies Chocolate Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.
- Whisk flour, cocoa, espresso, and salt together in a bowl.
- Cream butter and sugar together in a large bowl with an electric mixer until pale and fluffy. Add egg and vanilla extract; beat to combine. Add flour mixture and beat on low speed until well combined.
- Roll dough into 1-inch balls. Dip the tops of the cookies into the crushed candy canes. Place candy-side up on the prepared baking sheets, about 1 inch apart.
- Bake in the preheated oven until firm, 14 to 16 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 88.7 calories, Carbohydrate 12.3 g, Cholesterol 14 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 27.5 mg, Sugar 5.8 g
MOCHA OAT/CHOCOLATE CHIP COOKIES
Posted for safekeeping from WWWRecipes, someone named Karen. In her notes, she says she prefers to chop her own chocolate instead of using chocolate chips. (serving size is a guess, I haven't made these yet.)
Provided by Chef MB
Categories Drop Cookies
Time 20m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Prepare cookie sheet by lining with parchment paper or with a silicon baking mat.
- Cream sugars, butter and espresso powder until light and fluffy. Add.
- egg and beat well. Add vanilla.
- Fold in flour, baking soda and salt.
- Stir in chocolate chips and oats.
- Drop rounded teaspoons onto the prepared cookie sheet. (If you like your cookies crispy, flatten to about 1/4 inch.)
- Bake for 9-11 minutes.
Nutrition Facts : Calories 141, Fat 6.7, SaturatedFat 3.8, Cholesterol 19, Sodium 106.8, Carbohydrate 19.3, Fiber 1.2, Sugar 10.3, Protein 2.3
EMERIL'S MOCHA CHOCOLATE CHIP COOKIES
These were really good! Got this recipe years ago from an old Emeril Live episode. The spices in this give it a nice zingy aftertaste that I love. Rich and hard to eat just one. I use 1 stick of butter to give it nice taste, and 1 stick of margarine to give the cookies a nice shape. I also use dark chocolate syrup and Ghirardelli chocolate chips (bittersweet).
Provided by HeatherFeather
Categories Drop Cookies
Time 29m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Mix instant coffee crystals with water and have ready before mixing up cookie batter.
- Mix flour, salt, baking soda, nutmeg and cinnamon and put aside.
- In mixer, beat margarine, sugars, chocolate syrup, and vanilla until smooth.
- Add eggs one at a time, beat until smooth, approximately 5 minutes.
- Add dry ingredients, coffee mixture, chocolate chips, and nuts and mix by hand with wooden spoon until mixed.
- Drop on baking sheet by rounded teaspoons, about 2-inches apart, and bake for 12-14 minutes. Cool and eat!
Nutrition Facts : Calories 216.1, Fat 12.9, SaturatedFat 4, Cholesterol 10.3, Sodium 170.2, Carbohydrate 25.3, Fiber 1.4, Sugar 17, Protein 2.6
MOCHA COOKIES
Enjoy this delicious mocha cookie drizzled with caramel that's perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 30
Number Of Ingredients 14
Steps:
- In medium bowl, beat egg and coffee crystals with electric mixer on medium speed until crystals dissolve. Add granulated sugar, butter and 1 1/2 teaspoons vanilla. Beat on medium speed until light and fluffy. Stir in remaining cookie ingredients. Cover and refrigerate at least 1 hour until chilled.
- Heat oven to 375°F. Roll dough 1/8 inch thick on lightly floured surface. Cut with 2 1/2-inch cookie cutters. On ungreased cookie sheet, place dough about 1 inch apart. Bake about 7 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small bowl, mix powdered sugar, caramel topping and vanilla until crumbly. Stir in just enough milk until smooth and thin enough to drizzle. Drizzle over cookies.
Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 15 g, TransFat 0 g
MOCHA-CHIP MERINGUES
Espresso powder intensifies the chocolatey taste of these elegant little cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 48
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.
- In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.
- Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.
MOCHA COOKIES WITH MOCHA DRIZZLE (VEGAN)
This recipe comes from the wonderful book "Vegan Cookies Invade Your Cookie Jar" by Terri Hope Romero and Isa Chandra Moskowitz. Ive tweaked it a tad here and there, though. The cookies come out puffy, soft and with a slight mocha flavour. I think they are very pretty and everyone (vegan or not) raved about them. I hope youll enjoy them, too.
Provided by Lalaloula
Categories Dessert
Time 27m
Yield 11 cookies
Number Of Ingredients 16
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.
Nutrition Facts : Calories 125.4, Fat 5.5, SaturatedFat 0.8, Sodium 56.7, Carbohydrate 18.7, Fiber 1, Sugar 10.6, Protein 1.4
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