Double Shot Mocha Chunk 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 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.

DOUBLE-SHOT MOCHA CHUNK COOKIES

Steps:

• Preheat oven to 350.
• Lightly grease or line with parchment two cookie sheets.
• In medium bowl, cream together butter, sugar, baking powder, espresso powder, and salt.
• Add eggs and vanilla, beating until smooth.
• Stir in cocoa powder, then flour; the dough will be stiff.
• Mix in chocolate chips and chunks.
• Drop cookies by tablespoonfuls (about 1 1/2" balls) onto prepared baking sheets, leaving about 1 1/2" between them.
• Bake for 10 minutes.
• Remove from oven, allow to cool on pan.

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.

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 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.