Chocolate Mocha Glazed Pretzel Cookies Recipes

CHOCOLATE PRETZEL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the egg, chocolate and vanilla; mix well. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until firm. , Divide dough into fourths; form each portion into a 6-in. roll. Cut each roll into 1/2-in. slices; roll each into a 9-in. rope. Place ropes on greased baking sheets; form into pretzel shapes and space 2 in. apart. Bake at 400° for 5-7 minutes or until firm. Cool 1 minute before removing to wire racks to cool completely. , For glaze, in a microwave-safe bowl, melt the chocolate chips, shortening and corn syrup; stir until smooth. Stir in confectioners' sugar and enough coffee to make a smooth glaze. , Dip pretzels; allow excess to drip off. Place on waxed paper until set. Melt white chocolate. Drizzle with white chocolate; allow excess to drip off. Let stand until chocolate is completely set. Store in an airtight container.

MOCHA COOKIE PRETZELS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in melted chocolate and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until dough is easy to handle., Divide dough into fourths; divide each portion into 12 pieces. Shape each piece into a 6 in. rope; twist into a pretzel shape. Place 1 in. apart onto lightly greased baking sheets. , Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool., For glaze, in a microwave, melt the semisweet chips, shortening and corn syrup; stir until smooth. Stir in confectioners' sugar and enough coffee to achieve a glaze consistency. Dip cookies in glaze; allow excess to drip off. Place on waxed paper until set., In a microwave, melt white chocolate over 30% power; stir until smooth. Drizzle over cookies. Decorate with green sprinkles if desired; let stand until set.

WHITE CHOCOLATE-MOCHA-OATMEAL COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix shortening, brown sugar, white sugar, egg, vanilla extract, instant coffee, warm water, and cocoa powder together in a bowl until smooth. Add baking soda and 1/3 cup flour. Continue adding flour 1/3 cup at a time until fully incorporated. Mix in oats and chocolate chips.
• Use a small cookie scoop to place 12 cookies on the prepared baking sheet.
• Bake in the preheated oven for 10 minutes. Remove from the oven and let cookies sit 5 minutes. Transfer cookies to a wire rack to cool completely.
• Repeat 2 more times with remaining dough to make 36 cookies.

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.

CHOCOLATE-GLAZED MOCHA FANS

Steps:

• Preheat oven to 325°F. Spray 10-inch-diameter tart pan with removable bottom with nonstick spray. Sift flour, unsweetened cocoa powder, espresso powder and salt into medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until well blended. Add dry ingredients and beat just until dough clumps together. Using fingertips, press dough evenly onto bottom of prepared tart pan.
• Bake shortbread until firm around edges and baked through but slightly soft in center, about 35 minutes. Cool 10 minutes. Gently remove pan sides. Using large sharp knife, cut warm shortbread into 16 wedges. Cool completely on pan bottom on rack.
• Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; stir until melted and smooth. Let stand until glaze begins to thicken but is still pourable, about 10 minutes. Place shortbread wedges on rack set over large baking sheet. Spoon glaze over shortbread, allowing some of glaze to run down sides and spreading over sides with small spatula. Chill just until chocolate is firm, about 45 minutes.
• If desired, press tip of small sharp knife into gold leaf; gently peel off 1/2-inch free-form pieces. Using knife as aid, carefully press gold leaf pieces onto cookies. (Can be prepared 5 days ahead. Store in single layer in airtight container at room temperature.)

CHOCOLATE-MOCHA SPRITZ COOKIES

Steps:

• Preheat oven to 400F (200 degrees C).
• Combine the flour and salt in a small bowl, stir to mix.
• Beat the butter and sugar in a large bowl until light and fluffy, Beat in egg and vanilla.
• Add the chocolate, beat again, add coffee and cocoa powder.
• Gradually add the the flour mixture while making.
• Fit a cookie press with desired plate and fill the press with dough, press the dough 1 inch apart onto a ungreased cookie sheet. If you don't have a press, I'm sure you could use a pasty bag and pipe shapes.
• Bake batches for 7 mins or until set (you might want to play around with timings as most ovens are unique). Note these cookies harden whilst they cool, I would also recommend using a mixer unless your super strong as it's quite a lot of dough.

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.

CHOCOLATE PRETZEL COOKIES

Steps:

• Cream butter and sugar until light and fluffy in a large mixing box.
• Add egg, chocolate and vanilla and mix well.
• Combine flour and salt; gradually add to creamed mixture and mix well.
• Cover and refrigerate for 1 hour or until firm.
• Divide dough into fourths and shape each portion into a 9-inch rope. Place ropes on greased baking sheets; form into pretzel shapes and space 2 inches apart.
• Bake at 400 degrees for 5 to 7 minutes or until firm. Cool for 1 minute before removing to wire racks to cool completely.
• Mocha Glaze.
• Melt the chocolate chips and shortening with corn syrup in a heavy saucepan or microwave; stir until smooth.
• Stir in confectioners sugar and enough coffee to make a smooth glaze. Dip pretzel cookies in glaze; place on waxed paper until set. Melt white chocolate and drizzle over pretzels. Let stand until completely set. Store in an airtight container.