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.
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.
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.
Time 1h10m Yield 54 Number Of Ingredients 7 Steps:
Heat oven to 350°F. In small bowl, stir together coffee and vanilla until coffee is dissolved. In large bowl, mix cake mix, coffee mixture, butter and eggs with spoon until soft dough forms. Stir in chocolate chips and toffee bits. On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart. Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store covered.
Time 30m Yield about 2 dozen. Number Of Ingredients 14 Steps:
Cream butter and confectioners’ sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, for 1 hour., Preheat oven to 375°. Shape dough into 3/4-in. balls; press lightly to flatten. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks., For filling, cream butter and confectioners’ sugar. Beat in cream and extract. In another bowl, combine cocoa, coffee granules and boiling water; stir to dissolve granules. Beat into creamed mixture. Fold in almonds. Refrigerate, covered, for 30 minutes. , Spread filling on bottoms of half of the cookies; cover with remaining cookies. Refrigerate.
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.
Time 50m Yield 4 dozen cookies Number Of Ingredients 11 Steps:
HEAT oven to 325 degrees F. Combine flour, cocoa powder, baking powder and salt in medium bowl. Beat shortening, sugar and vanilla in large bowl on medium speed with electric mixer until fluffy. Beat in hazelnut spread until smooth. Add flour mixture and milk alternately to shortening mixture, beating until blended. USE 1 tablespoon dough to form 36 1 1/4-inch balls. Roll in cinnamon sugar. Place on baking sheet. Flatten dough with round cup to 1/4-inch thick. BAKE 10 to 12 mintues. Let cool 5 minutes. Remove to wire rack to cool completely. *Cinnamon Sugar is available in your grocer’s spice aisle or you can make your own by combining 1 tablespoon sugar and 1/4 teaspoon cinnamon.
Time 15m Yield 36 serving(s) Number Of Ingredients 12 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.
More about “mocha cookies recipes”
Time 30m Yield 48 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper. Whisk flour, cocoa, espresso, and salt together in a bowl. Cream butter and sugar together in a large bowl with an electric mixer until pale and fluffy. Add egg and vanilla extract; beat to combine. Add flour mixture and beat on low speed until well combined. Roll dough into 1-inch balls. Dip the tops of the cookies into the crushed candy canes. Place candy-side up on the prepared baking sheets, about 1 inch apart. Bake in the preheated oven until firm, 14 to 16 minutes. Transfer to a wire rack to cool.
