Mocha Crackle Cookies Recipes

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MOCHA CRACKLE COOKIES



Mocha Crackle Cookies image

These cake-like cookies are better than brownies. They have crackly tops and a subtle coffee flavor. -Louise Beatty, Amherst, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 10

1/2 cup butter, cubed
5 ounces unsweetened chocolate, chopped
1 tablespoon instant coffee granules
4 large eggs, room temperature
1/8 teaspoon salt
1 cup sugar
1 cup packed brown sugar
2 cups plus 3 tablespoons all-purpose flour
2 teaspoons baking powder
1/3 cup confectioners' sugar

Steps:

  • In a microwave, heat the butter, chocolate and coffee until chocolate is melted; cool slightly. In a bowl, beat the eggs and salt; add sugar and brown sugar. Stir in chocolate mixture; mix well. , Combine flour and baking powder; gradually add to egg mixture to form a soft dough. Cover and refrigerate for 2 hours or until easy to handle., Roll dough into 3/4-in. balls. Roll in confectioners' sugar; place 2 in. apart on greased baking sheets. Bake at 350° for 12 minutes or until set. Remove to wire racks to cool.

Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 79mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.

MOCHA CRACKLE COOKIES



Mocha Crackle Cookies image

From a local church cookbook - everyone loves these yummy cookies! Cook time does not include refrigeration time for the dough.

Provided by loof751

Categories     Dessert

Time 35m

Yield 5 dozen, 30 serving(s)

Number Of Ingredients 10

1/2 cup butter
5 ounces unsweetened chocolate
1 tablespoon instant coffee
4 eggs
1/8 teaspoon salt
1 cup sugar
1 cup brown sugar
2 1/4 cups flour
2 teaspoons baking powder
1/3 cup confectioners' sugar

Steps:

  • In the microwave, heat butter, chocolate, and coffee until chocolate is melted, stirring to blend. Cool slightly.
  • In a large bowl, combine eggs and salt. Add sugar and brown sugar and blend. Stir in chocolate mixture and mix well.
  • Combine flour and baking powder. Add gradually to egg mixture, stirring to form a soft dough. Cover and refrigerate 2 hours.
  • Roll dough into 3/4 inch balls. Roll balls in confectioners sugar. Place 2 inches apart on a greased baking sheet.
  • Bake at 350 degrees for 12 minutes.

MOCHA COOKIES



Mocha Cookies image

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

1/4 cup butter, cubed
1/4 cup semisweet chocolate chips
1-1/2 teaspoons instant coffee granules
1/3 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons plus 2 teaspoons baking cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup English toffee bits or almond brickle chips
1 ounce milk chocolate, melted

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 MOCHA CRINKLES



Dark Mocha Crinkles image

Chewy dark chocolate mocha goodness.

Provided by lisaperrya

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 12

1 cup butter, at room temperature
¾ cup brown sugar
⅓ cup white sugar
¼ cup instant coffee powder
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
¾ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup white sugar
24 dark chocolate wafers

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

MOCHA ALMOND COOKIES



Mocha Almond Cookies image

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

1/3 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon kosher salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1/4 cup finely ground blanched almonds
1 tablespoon milk
Confectioners' sugar, for coating

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.

MOCHA COOKIES



Mocha Cookies image

Enjoy this delicious mocha cookie drizzled with caramel that's perfect for a dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 30

Number Of Ingredients 14

1 large egg
2 tablespoons instant coffee crystals
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour*
1/2 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups powdered sugar
1/4 cup caramel topping
1/2 teaspoon vanilla
About 2 tablespoons milk

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.

Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 15 g, TransFat 0 g

MOCHA SLICE COOKIES



Mocha Slice Cookies image

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

1 1/2 cups all-purpose flour, plus more for work surface
3/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 tablespoons instant espresso powder
1/4 teaspoon ground cinnamon
1 1/2 sticks unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup cocoa nibs
Coarse sanding sugar

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.

MOCHA COOKIES



Mocha Cookies image

Make and share this Mocha Cookies recipe from Food.com.

Provided by kimbearly

Categories     Dessert

Time 15m

Yield 36 serving(s)

Number Of Ingredients 12

1/2 cup butter
3/4 cup sugar
1/4 cup brown sugar, Packed
1 egg
1 1/2 cups flour
2 tablespoons instant coffee, No crystals
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons vanilla
1 cup walnuts, Finely chopped
12 ounces semi-sweet chocolate chips

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.

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