Mocha Chocolate Cookies Food

MOCHA COOKIES

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.

MOCHA SLICE COOKIES

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.

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.

DOUBLE CHOCOLATE MOCHA DROP COOKIES

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.

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:

• 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.

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.

MOCHA ALMOND COOKIES

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.

CHOCOLATE MOCHA MUMMY COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed about 2 minutes or until creamy. On low speed, beat in flour, cocoa and coffee granules 1 to 2 minutes or until well mixed. Divide dough into 2 balls; press each to form disk. Wrap each disk in plastic wrap; freeze 10 minutes.
• On lightly floured surface, roll 1 dough disk at a time until 1/8 inch thick. Cut with 5-inch gingerbread boy cutter. On ungreased cookie sheets, place cutouts 1 inch apart. Reroll and cut any remaining dough. Bake 9 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, 15 to 20 minutes.
• Place white baking chips in small resealable freezer plastic bag; seal bag. Microwave on High 30 seconds. Turn bag over; microwave 15 seconds longer until chips are softened. Squeeze bag until mixture is smooth. (If necessary, microwave 10 seconds longer or until chips are completely melted and mixture is smooth.)
• Cut very small tip from one corner of bag. Squeeze bag to drizzle melted chips over cookies for mummy wrapping. Add 2 baking bits to each cookie for eyes.

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.

MOCHA MACAROON COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, dissolve coffee granules in hot water. Stir in condensed milk, melted chocolate, vanilla, cinnamon and salt until blended. Stir in coconut. Drop mixture by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets., Bake 10-12 minutes or until set. Cool on pans 1 minute. Remove from pans to wire racks to cool completely., Drizzle cookies with melted baking chips. Top with coffee beans, attaching with melted chips if necessary.