Mocha Chip Cookies Recipes

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.

Steps:

• Preheat oven to 350°F Lightly grease baking sheet.
• Combine flour, cocoa, baking soda and salt in small bowl. Beat butter and sugars in large mixer bowl until light and creamy. Beat in egg and vanilla.
• Combine Taster's Choice and water in small bowl; stir until coffee is dissolved. Add to sugar mixture; mix well. Gradually mix in flour mixture. Stir in morsels. Drop by rounded teaspoon onto prepared baking sheets.
• Bake for 10-12 minutes or until edges are crisp. Remove to wire racks to cool completely.

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.

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.

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.

Steps:

• In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from the heat; stir until smooth. Stir in coffee granules; cool for 5 minutes. Stir in the eggs, sugars and vanilla. Combine the flour, cocoa, baking powder and salt; fold into the chocolate mixture with remaining chocolate chips. , Drop by round teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until tops appear slightly dry and cracked. Cool for 1 minute before removing to wire racks to cool completely.

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.

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.

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.

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.