ESPRESSO CHOCOLATE CHIP COOKIE
Steps:
- Preheat oven to 300 degrees F.
- Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
- In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
- Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
- Serve warm with a glass of milk.
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
CAPPUCCINO COOKIE BAR
A sweet and addicting chocolate treat!
Provided by BIGGUYCRAIG
Categories Desserts Cookies Bar Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, cream together the butter, brown sugar, egg yolk and vanilla until smooth. Combine the flour and salt; stir into the creamed mixture. Spread evenly into the prepared pan.
- Bake for 15 minutes in the preheated oven. Remove from the oven and place chocolate bars over the top in a single layer. Let stand until chocolate is soft enough to spread. Spread the chocolate out smooth and sprinkle with walnuts and ground coffee. Allow the bars to cool completely before cutting into squares.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 22 g, Cholesterol 32.3 mg, Fat 17.1 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 8.1 g, Sodium 90.5 mg, Sugar 14.3 g
CHOCOLATE CAPPUCCINO COOKIES
Enjoy these delicious chocolate and cappuccino cookies - a perfect dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 96
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray cookie sheets with cooking spray.
- In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add brown sugar, beating well. Add eggs, beating until blended.
- In another large bowl, mix flour, cocoa, coffee granules, baking powder, baking soda and salt. Gradually add to butter mixture, beating on low speed just until blended. Stir in cinnamon chips. Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 90 mg
COFFEE CHOCOLATE CHIP COOKIES
These cookies are a step above any you have ever tasted.
Provided by Cindy Carnes
Categories Desserts Cookies Drop Cookie Recipes
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toast almonds in oven for 10 minutes or until brown.
- Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt.
- Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture.
- Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart.
- Bake for 10 minutes.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 15.5 g, Cholesterol 12.8 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.6 g, Sodium 60.9 mg, Sugar 9.4 g
CAPPUCCINO COOKIES
Coffee lovers will really enjoy these tender bites with the two hits of coffee flavor...in the cookie and the glaze.-Heather Rotunda, Saint Cloud, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve espresso powder in vanilla., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla mixture. Combine the flour, cocoa, salt and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool completely., In a small bowl, combine the confectioners' sugar, coffee, butter and cinnamon. Dip each cookie in coffee mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet and top with a coffee bean. Chill until set.
Nutrition Facts : Calories 127 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 66mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CAPPUCCINO CHIP COOKIES
My teenaged daughter loves these cookies! Cappuccino chips available from King Arthur Flour Catalog.
Provided by cookieswap
Categories Dessert
Time 20m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375F degrees.
- Mix all dry ingredients into large mixing bowl, thoroughly blend mixture with hands.
- Add butter, egg, and vanilla.
- Mix until all is blended.
- Shape into walnut size balls and place 2" apart on a parchment lined baking sheet.
- Bake for 12 to 15 minutes.
- Cool 5 minutes on baking sheet.
- Remove to racks to finish cooling.
Nutrition Facts : Calories 86.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 19, Sodium 106.8, Carbohydrate 11.6, Fiber 0.2, Sugar 6.5, Protein 1
CAPPUCCINO CHIP COOKIES
Yummy chocolatey, cinnamony and coffee flavored cookies! A favorite of mine from Completely Cookies. Prep time includes an hour for chilling dough.
Provided by ReeLani
Categories Drop Cookies
Time 1h45m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- In a medium bowl stir together flour, baking powder, salt and cinnamon.
- In a large bowl cream together butter and sugars until combined.
- Stir in the egg.
- In a small bowl mix espresso powder and vanilla until dissolved.
- Stir espresso mixture into butter mixture until combined.
- Gradually stir in flour mixture until blended then stir in chocolate chips and nuts.
- Cover and refrigerate dough for 1 hour.
- Preheat oven to 375.
- Grease 2 baking sheets.
- Drop dough by heaping tablespoonfuls (each cookie should be about 1 1/2 tablespoons of dough) onto baking sheets.
- Leave about 2" between rounds.
- Bake for 9-14 minutes, or until cookies are lightly browned on bottoms.
- Cool on baking sheet a few minutes then remove to a wire rack and cool completely.
Nutrition Facts : Calories 1612, Fat 94.3, SaturatedFat 47.2, Cholesterol 227.8, Sodium 304.1, Carbohydrate 188.9, Fiber 9.5, Sugar 117.1, Protein 20
COFFEE CHIP COOKIES
"My daughter loves the subtle coffee flavor in these soft cookies," says Maurane Ramsey of Fort Wayne, Indiana. "Now that she's away at college, I send her goody boxes with these freshly baked treats inside. The recipe makes plenty for her to share with her friends."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine water and coffee; set aside. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with coffee. Stir in the chocolate chips. Refrigerate for 1 hour. , Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden around the edges. Remove to wire racks to cool.
Nutrition Facts : Calories 410 calories, Fat 19g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 116mg sodium, Carbohydrate 59g carbohydrate (39g sugars, Fiber 3g fiber), Protein 4g protein.
ULTIMATE CHOCOLATE-CAPPUCCINO COOKIE CUPS
Prize-Winning Recipe 2006! Get sweet satisfaction and a java fix with mini cookies. Cookie mix and ready-to-spread frosting are the foolproof secrets.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Line 36 miniature muffin cups with paper baking cups, or spray with cooking spray. In large bowl, dissolve coffee mix in water. Add cookie mix, oil and egg; stir until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups.
- Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan.
- In small bowl, stir frosting and liqueur until well blended. Gently stir in whipped topping. Spoon frosting mixture into decorating bag with star tip. Pipe frosting into each cookie cup. Top each with espresso bean. Store covered in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 22 g, TransFat 1 g
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- Combine brown sugar, butter and sugar in another bowl. Beat at medium speed, scraping bowl often, until well mixed. Add coffee mixture, chocolate, eggs and vanilla; continue beating until well mixed. Add flour, baking soda, cinnamon and salt; beat at low speed until well mixed. Stir in chocolate chips.
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