Chocolate Coffee Cookies Recipes

Steps:

• Preheat the oven to 375 degrees F. Place the racks in the center of the oven.
• In a mixing bowl, make a well in the center of the chocolate chip cookie mix. Add the chocolate chunks, walnuts, softened butter, Kahlua, instant espresso, ground coffee and egg. Mix well to combine all the ingredients into the cookie dough. Scoop with a small scoop or by heaping tablespoons and drop the dough 2 inches apart on ungreased, nonstick cookie sheets or sheets lined with parchment paper. Chill for 5 to 10 minutes.
• Bake the cookies in batches, until set and lightly browned but not crisp, 9 to 11 minutes. Remove from the oven and leave on the cookie sheets for about 5 minutes before transferring to a wire rack to cool before serving.

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, espresso powder and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until smooth. Reduce the mixer speed to low, then gradually beat in the flour mixture until just combined. Stir in the dark chocolate chips and toffee bars.
• Roll the dough into 1 1/2-inch balls and arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are puffed and just set around the edges, about 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
• Melt the white chocolate chips in the microwave in 30-second intervals, stirring, until smooth. Drizzle over one side of each cookie and decorate with sprinkles. Refrigerate until set, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toast almonds in oven for 10 minutes or until brown.
• Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt.
• Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture.
• Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart.
• Bake for 10 minutes.

Steps:

• In a large heavy saucepan, whisk the sugar, cocoa and water until smooth. Cook and whisk over medium-low heat until mixture forms soft peaks when whisk is lifted and resembles thick hot fudge sauce, about 35 minutes. Remove from the heat; stir in vanilla and salt. Transfer to a bowl; refrigerate for at least 2 hours., Beat the chocolate mixture. Add 2 cups whipped cream; mix well. Fold in remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in 2/3 cup coffee or milk; stir to blend.

Steps:

• Heat oven to 325°F.
• Combine flour and baking soda. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in coffee, egg and vanilla. Gradually beat in flour mixture until well blended. Stir in chopped chocolate and nuts. Refrigerate 30 min.
• Roll dough into 60 (1-inch) balls; place, 2 inches apart, on baking sheets.
• Bake 10 to 12 min. or until golden brown. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

Steps:

• Set oven to 350°.
• Set oven rack to second-lowest position.
• Prepare/grease a large cookie sheet.
• Cream sugars with butter and shortening (about 2 minutes).
• Beat in egg and maple extract.
• In a bowl, sift dry ingredients, and add to the creamed mixture; beat until combined.
• Add in the chocolate chips and nuts.
• Drop by tablespoonfuls onto a greased cookie sheet.
• Bake for 8-10 minutes (don't overbake!).
• Cool and remove to a wire rack.

Steps:

• Preheat oven to 350° and grease 3 or 4 baking sheets.
• In a bowl, beat butter and sugar until light and fluffy.
• In separate bowl, beat egg with coffee granules until dissolved. Gradually add to creamed mixture, beating well.
• Sift the flour, cornstarch and baking powder over mixture.
• Stir in to make a soft dough and knead lightly.
• On a floured surface, roll dough to a 1/8-inch thickness.
• With a 2-inch fluted cutter, cut out cookies and place on prepared baking sheets.
• Bake 10-15 minutes, until firm and lightly browned.
• Transfer cookies to wire racks to cool.
• Put the cooled, melted chocolate into a pastry bag and snip off end.
• Pipe parallel zigzag lines on half the cookies.
• For cookie filling: In bowl, beat butter and powdered sugar until smooth and creamy.
• In another bowl, mix egg yolk with coffee granules; add to creamed mixture and beat until smooth.
• Spread the filling on plain cookies and then sandwich together.
• Let cool in cool place until filling is firm.

Steps:

• preheat oven to 350*.
• Line cookie sheet with parchment paper --
• cool coffee to room temperature.
• in large bowl, beat sugar and butter on medium speed till creamy --
• add egg, beat well.beat in coffee and vanilla and baking soda.mix well.
• gradually add to creamed mixture.beat well.
• stir in toffee bits, chocolate chips and sugar cones.
• drop dough by heaping tsps 2" apart on cookie sheets.
• bake 12-14 minutes or golden brown.
• cool 1 minute on sheet.
• remove and cool on wire rack -- .

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat brown sugar, oil, and eggs together in a bowl using an electric mixer until smooth and creamy. Stir flour, coffee, salt, baking soda, and vanilla extract into creamed sugar mixture until batter is just mixed; fold in chocolate chips and walnuts. Spread batter into the prepared baking dish.
• Bake in the preheated oven until edges start to crisp and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees F).
• Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
• Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
• Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.

Steps:

• Beat eggs.
• Add coffee (not boiling).
• Add brown sugar; mix well.
• Add sifted flour and other dry ingredients.
• Add oil and vanilla; blend well.
• Pour onto a large ungreased cookie sheet.
• Sprinkle chocolate chips and walnuts on top of batter.
• Bake at 350°F, for 25-30 minutes.
• Cool and cut into squares.

Steps:

• Preheat oven to 350°F.
• Dissolve coffee crystals in hot water; set aside.
• In a large bowl, beat butter, sugar, baking soda and salt until well combined.
• Beat in coffee mixture, eggs, and vanilla.
• Beat in as much flour as you can then stir in any remaining flour.
• Stir in choclate chips and almonds.
• Drop dough in heaping teaspoons 2-inches apart on a greased cookie sheet.
• Bake in a preheated oven 8-10 minutes or until edges are lightly browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Gently melt the chocolate in a small saucepan over very low heat, and allow to cool for about 5 minutes. Stir the butter and sugar together in a large bowl, and mix in the chocolate, molasses, eggs, and vanilla extract.
• Sift 5 cups of flour with the cinnamon, cloves, baking powder, and salt in a bowl. Gradually stir the flour mixture into the chocolate mixture by cupfuls, alternating each addition of flour with about 2 tablespoons of coffee, until all the coffee is incorporated. Dough should be soft but not runny. Add more flour if needed to make a soft dough, but cookies will be dry if the dough is too stiff. Use a small scoop or melon baller to form 1-inch balls, and place them on the prepared baking sheets.
• Bake in the preheated oven until the cookies are set and just beginning to brown at the edges, about 10 minutes. Let cool on sheets for about 1 minute before removing to continue cooling on a rack until slightly warm, 8 to 10 minutes.
• To make frosting, stir together confectioners' sugar, cream, and 1 teaspoon of vanilla extract in a bowl until smooth. Frost the cookies while they're still a little warm. Sprinkle with red or green sugar sprinkles.