Chunky Mocha Cookies Recipes

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 CHOCOLATE CHUNK COOKIES

Steps:

• Cream butter and sugars together until light and fluffy, about 3-4 minutes.
• 2. In a very small bowl, combine the hot water and instant espresso and stir until the espresso is dissolved. Mixture will be thick.
• 3. Add the espresso mixture to the butter mixture and mix to combine.
• 4. Add the egg and vanilla extract and mix until well combined.
• 5. In a separate bowl, combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix until well combined.
• 6. Stir in the chocolate chunks.
• 7. Make balls of cookie dough about 2 tablespoons in size. Refrigerate the dough for about 2 hours, or for up to 3 days.
• 8. Preheat oven to 350°F (176°C) and line a cookie sheet with a silicone baking mat or parchment paper.
• . Place the balls of cookie dough onto the cookie sheet and bake for 8-10 minutes. Cookies will spread a bit and may look a little undercooked when you remove them, but they'll continue to cook and firm as they cool. 10
• Remove the cookies from the oven and allow to cool on the cookie sheet for 3-5 minutes, then remove to a cooling rack to finish cooling

CHOCOLATE CHUNK-MOCHA COOKIES

Steps:

• In a bowl, mix the first 4 ingredients together; set aside.
• Using an electric mixer, beat the butter and next 3 ingredients together until creamy.
• Add eggs, 1 at a time, beating just until blended after each addition.
• Gradually add in flour mixture, beating on low speed until blended.
• Fold in chocolate chunks.
• Drop dough by heaping tablespoonfuls onto parchment paper-lined cookie sheets.
• Bake in preheated 350° oven for 10-12 minutes or until puffy.
• Cool on baking sheets 2 minutes; remove to wire racks, and let cool 30 minutes or until completely cool.
• Make frosting: stir together the first 4 frosting ingredients until smooth.
• Gradually add powdered sugar, stirring until creamy.
• Spread cookies with Mocha Frosting.
• Dust evenly with powdered sugar, if desired.

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.

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.

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 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.

CHUNKY DROP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in pretzels, peanuts, chocolate chunks and raisins. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 10-14 minutes. Cool 2 minutes before removing to wire racks.