Mocha Crackle Cookies Recipes

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.

Steps:

• Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
• Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.
• Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
• Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.

Steps:

• Preheat oven to 350 degrees. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
• Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
• Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
• Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.

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.

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.

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.

Steps:

• Beat together brown sugar and oil; then mix in sour cream, egg, and vanilla.
• Set aside.
• In another bowl, mix together flour, cocoa, espresso, baking soda, salt, and pepper.
• Add flour mixture to brown sugar mixture; mix well.
• Refrigerate dough until firm (3-4 hours).
• Preheat oven to 350°F.
• Pour powdered sugar into shallow bowl; set aside.
• Cut dough into 1" pieces; roll into balls. Roll balls in powdered sugar.
• Bake on ungreased cookie sheets until tops of cookies are firm to touch (10-12 minutes; do not overbake).
• Cool on wire racks.

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 350 degrees.
• Cream together butter and sugars, then beat in eggs, espresso powder and cinnamon.
• Mix in flour, baking soda and salt until just combined.
• Stir in chocolate chips.
• Place heaping tablespoon size balls of dough on ungreased baking sheets and bake for about 12-14 minutes or until slightly soft in the center.
• Let cool on baking sheets for about 5 minutes, then transfer to wire racks to cool.
• When completely cool, frost with Kahlua Icing.
• For Kahlua Icing: Beat together 1/4 cups softened butter, 2 1/2 cups powdered sugar and 2 1/2 tablespoons Kahlua until smooth.

Steps:

• Vigourously whisk together oil, sugars, almond milk, coffee, flax seeds, cornstarch and vanilla extract (about 1-2 minutes).
• In a second bowl combine flour, cocoa powder, baking soda and salt.
• Add the wet ingredients and stir to combine. Knead into a smooth, elastic dough that is easy to handle. If it is too wet, add a tad more flour.
• Using your hands form dough into 11 walnut sized balls and place them on a cookie sheet. Flatten slightly (these wont spread, so if you like flat cookies, flatten them more).
• Bake in the preheated oven at 180°C/350°F for 12 minutes or until set, but still a tad fudgy. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
• For the drizzle combine powdered sugar, coffee, vanilla and espresso powder (if using) and drizzle over the cooled cookies in a decorative pattern. You could also just spread it on there or dip half of each cookie into it.
• Allow drizzle to set and then store in an airtight container.

Steps:

• In a bowl, cream butter and sugar and fluffy. Add vanilla. Dissolve coffee granules in water; add to creamed mixture with cocoa. Add flour and mix well. Stir in cherries and walnuts. Shape into 1-1/4-in. balls; roll in sugar. Place on ungreased baking sheets. Bake at 325° for 20-22 minutes. Cool on wire racks. Drizzle with chocolate if desired.

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.