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 :
CHOCOLATE CHOCOLATE-CHIP COOKIES WITH MOCHA CREAM FILLING
Categories Cookies Chocolate Bake Kid-Friendly Back to School Bon Appétit Small Plates
Yield Makes 20 sandwich cookies
Number Of Ingredients 21
Steps:
- For filling:
- Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
- For cookies:
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee; blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
- Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter; cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.
WHITE CHOCOLATE-MOCHA-OATMEAL COOKIES
This is a quick and easy recipe I came up with one night. It's a great way to have a hint of sweetness without over-doing it and feeling guilty!
Provided by Marie
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix shortening, brown sugar, white sugar, egg, vanilla extract, instant coffee, warm water, and cocoa powder together in a bowl until smooth. Add baking soda and 1/3 cup flour. Continue adding flour 1/3 cup at a time until fully incorporated. Mix in oats and chocolate chips.
- Use a small cookie scoop to place 12 cookies on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes. Remove from the oven and let cookies sit 5 minutes. Transfer cookies to a wire rack to cool completely.
- Repeat 2 more times with remaining dough to make 36 cookies.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 13.7 g, Cholesterol 6.2 mg, Fat 3.6 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 25.4 mg, Sugar 7.1 g
MOCHA WHITE CHOCOLATE CHUNK COOKIES
Traditional chocolate chip cookies get a makeover with cocoa powder and instant coffee in the batter. White chocolate chips add contrast and a burst of extra sweetness to brighten the bitter cocoa and coffee flavors.
Provided by Sarah-May
Categories Desserts Cookies Drop Cookie Recipes
Time 1h35m
Yield 36
Number Of Ingredients 11
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.
Nutrition Facts : Calories 168.1 calories, Carbohydrate 23.2 g, Cholesterol 25.4 mg, Fat 8 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 115.7 mg, Sugar 15.8 g
MOCHA OAT/CHOCOLATE CHIP COOKIES
Posted for safekeeping from WWWRecipes, someone named Karen. In her notes, she says she prefers to chop her own chocolate instead of using chocolate chips. (serving size is a guess, I haven't made these yet.)
Provided by Chef MB
Categories Drop Cookies
Time 20m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Prepare cookie sheet by lining with parchment paper or with a silicon baking mat.
- Cream sugars, butter and espresso powder until light and fluffy. Add.
- egg and beat well. Add vanilla.
- Fold in flour, baking soda and salt.
- Stir in chocolate chips and oats.
- Drop rounded teaspoons onto the prepared cookie sheet. (If you like your cookies crispy, flatten to about 1/4 inch.)
- Bake for 9-11 minutes.
Nutrition Facts : Calories 141, Fat 6.7, SaturatedFat 3.8, Cholesterol 19, Sodium 106.8, Carbohydrate 19.3, Fiber 1.2, Sugar 10.3, Protein 2.3
SPICED MOCHA CHOCOLATE COOKIES
Provided by Food Network
Time 57m
Yield 2 dozen cookies
Number Of Ingredients 14
Steps:
- Let dough stand at room temperature for 10 minutes to soften. Meanwhile, heat oven to 350 degrees F. In large bowl, break up cookie dough; add marmalade and pecans. In small bowl, mix flour, 1/4 cup cocoa, coffee granules, cinnamon, cloves, allspice and red pepper; stir into dough mixture with wooden spoon until well blended.
- Shape dough into 24 (about 1 1/2-inch) balls. On ungreased large cookie sheets, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie.
- Bake 9 to 12 minutes or until tops are cracked and edges are set. Let stand on cookie sheet 1 minute; remove to cooling racks. Cool completely, about 30 minutes.
- In small bowl, mix powdered sugar, milk and 1 tablespoon cocoa until smooth and well blended; drizzle over cookies. Let stand about 15 minutes until set.
- 1 roll (16.5 oz) .
EMERIL'S MOCHA CHOCOLATE CHIP COOKIES
These were really good! Got this recipe years ago from an old Emeril Live episode. The spices in this give it a nice zingy aftertaste that I love. Rich and hard to eat just one. I use 1 stick of butter to give it nice taste, and 1 stick of margarine to give the cookies a nice shape. I also use dark chocolate syrup and Ghirardelli chocolate chips (bittersweet).
Provided by HeatherFeather
Categories Drop Cookies
Time 29m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Mix instant coffee crystals with water and have ready before mixing up cookie batter.
- Mix flour, salt, baking soda, nutmeg and cinnamon and put aside.
- In mixer, beat margarine, sugars, chocolate syrup, and vanilla until smooth.
- Add eggs one at a time, beat until smooth, approximately 5 minutes.
- Add dry ingredients, coffee mixture, chocolate chips, and nuts and mix by hand with wooden spoon until mixed.
- Drop on baking sheet by rounded teaspoons, about 2-inches apart, and bake for 12-14 minutes. Cool and eat!
Nutrition Facts : Calories 216.1, Fat 12.9, SaturatedFat 4, Cholesterol 10.3, Sodium 170.2, Carbohydrate 25.3, Fiber 1.4, Sugar 17, Protein 2.6
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.
MOCHA-CHIP COOKIES
Provided by Etta Lou Schenzinger
Categories Cookies Mixer Chocolate Bake Walnut Poker/Game Night Party Potluck Bon Appétit California
Yield Makes about 4 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Mix both flours and baking soda in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until light. Beat in eggs, coffee powder and vanilla. Beat in flour mixture. Stir in chocolate chips and nuts.
- Drop dough by tablespoonfuls onto ungreased baking sheets, spacing 2 inches apart. Bake until golden brown but still soft, about 9 minutes. Cool on sheets 2 minutes. Transfer to racks and cool.
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