Mocha Chips N Bits Recipes

MOCHA-CHIP MERINGUES

Steps:

• Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.
• In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.
• Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.

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 DARK CHOCOLATE CHIP AND HEMP SEED NUT COOKIES

Steps:

• Preheat oven to 345 degrees F (174 degrees C).
• Combine flaxseed meal, butter, eggs, brown sugar, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Stir in oat flour, pudding mix, and baking soda gradually. Fold chocolate chips and hemp seed nuts into the dough.
• Scoop dough onto ungreased baking sheets with a cookie scoop.
• Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. Flatten with a fork if desired.

MOCHA BARS

Steps:

• In a bowl, beat eggs, oil, coffee and vanilla. Combine flour, brown sugar, salt and baking soda; add to coffee mixture. Beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 30-35 minutes or until the top springs back when lightly touched. Sprinkle with chocolate chips and nuts. Cool before cutting.

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-CHIP PUDDING

Steps:

• Dissolve 4 to 5 teaspoons instant espresso powder in 2 tablespoons boiling water; set aside until cool.
• Mix dissolved espresso into 1 recipe cooled Chocolate Pudding. Garnish with 1/4 cup miniature chocolate chips.

MOCHA CHIPS 'N BITS

Steps:

• Heat oven to 375°. Place brown sugar, margarine, milk, instant coffee and vanilla in large bowl.
• Beat at medium speed of electric mixer until well blended. Add egg; beat well.
• Combine flour, cocoa, salt and baking soda. Add to shortening mix; beat at low speed just until blended.
• Stir in chocolate chips, pecans and chocolate chunks.
• Drop dough by rounded tablespoonfuls 3 inches apart onto ungreased baking sheets.
• Bake at 375° for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies.
• Do not over bake. Cool 2 minutes on baking sheet and then on cooling racks.
• For icing, place white chocolate chips and margarine in heavy, resealable sandwich bag; seal bag.
• Microwave at medium for 1 minute
• Knead bag. If necessary, microwave at medium for another 30 seconds at a time until mix is smooth when kneaded.
• Cut small tip off corner of bag and pipe shapes on cookies or drizzle randomly.