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 :
DARK CHOCOLATE MOCHA CHIP COOKIES
Soft, chewy, and buttery chocolate chip cookies with a delicious hint of espresso are baked to perfection then dipped and drizzled with espresso infused dark chocolate. So so good!
Provided by Rachel Riesgraf
Categories Dessert
Time 25m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- Add the butter, brown sugar, and granulated sugar to a large bowl. Beat with an electric mixer on medium-high for 2 minutes until fluffy and lighter in color.
- Mix together the hot water and instant espresso powder. Add the espresso, vanilla and eggs to the bowl with the butter and sugar mixture. Beat together just until combined.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients. Use a sturdy spoon to mix together until just combined. Fold in the chocolate chips.
- Roll about 1-2 tablespoons of dough into a ball and place on the prepared baking sheet. Repeat with remaining dough.
- Bake for 10-11 minutes, or until the cookies start to set around the edges but still look doughy and pale in the center. Remove from the oven. The cookies will cook more as they sit. Let the cookies sit for 2 minutes on the baking sheet then transfer to a clean sheet of parchment paper.
- Let the cookies cool completely then make the chocolate mocha drizzle.
- Stovetop: Add the chocolate to a small saucepan over medium heat. Mix continously until melted. Careful not to overcook or burn the chocolate. Remove from the heat and mix the espresso powder into the chocolate.Microwave: Add the chocolate to a microwave safe bowl and microwave in 10 second increments, stirring each time, until melted. Careful not to overcook the chocoalte. Mix the espresso powder into the chocolate.
- Dip and/or drizzle the cookies with the chocolate. Let the chocolate cool and firm up (about 10 minutes) then enjoy!
DARK MOCHA CRINKLES
Chewy dark chocolate mocha goodness.
Provided by lisaperrya
Categories Desserts Cookies Chocolate Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 21 g, Cholesterol 35.8 mg, Fat 8.6 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 5.2 g, Sodium 163.4 mg, Sugar 11.5 g
JUMBO DARK CHOCOLATE COOKIES
Steps:
- PREHEAT oven to 325°F. Line baking sheets with parchment paper or lightly grease.
- MELT 2/3 cup morsels in microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.
- SIFT flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.
- BAKE for 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.
DARK CHOCOLATE MOCHA BROWNIES
Dark chocolate is a favorite around our house, so these frosted brownies are a hit. I came up with this treat by reworking a recipe I've used for a long time. We have six children, and these brownies disappear so fast I sometimes wonder if I actually made a batch. -Linda McCoy, Oostburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine brown sugar and butter. Beat in eggs, one at a time. Add coffee and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to sugar mixture. Stir in chocolate. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, combine the butter, sour cream and vanilla until smooth. Gradually stir in sugar until frosting is smooth and reaches desired consistency. Frost brownies. Sprinkle with grated chocolate.
Nutrition Facts :
MOCHA SLICE COOKIES
Made with cocoa and espresso powders, cocoa nibs, and a touch of cinnamon, these sliced cookies were inspired by the traditional pairing of coffee and chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 11
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.
SKINNY DARK CHOCOLATE MOCHA
If you like dark chocolate, this is the mocha for you. Plus it's 'skinny!'
Provided by Yoly
Categories Mochas
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Combine almond milk, cocoa powder, sweetener, and vanilla extract in a saucepan and bring to a simmer over medium-low heat. Froth cocoa-milk mixture using an immersion blender.
- Pour hot chocolate milk into a mug, holding back the foam with the back of a spoon. Add coffee and top with foam.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 4.1 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 87.1 mg, Sugar 4.2 g
MOCHA ALMOND COOKIES
Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 13
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.
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