Mocha Fudge Cookies Recipes

Steps:

• In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).
• When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect. Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.

Steps:

• In a medium saucepan, combine the condensed milk, chocolate, butter and espresso and cook over low heat, stirring, until the chocolate is completely melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Transfer the sauce to a small pitcher. Serve over ice cream.

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Combine the condensed milk, semisweet and milk chocolate chips, butter, espresso powder and salt in a medium saucepan. Place over medium heat and cook, stirring and scraping the bottom of the pan frequently with a rubber spatula, until the chocolate is completely melted, about 5 minutes.
• Combine the dulce de leche and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 30 seconds.
• Spread the semisweet chocolate mixture in the prepared baking dish. Immediately drizzle the dulce de leche mixture on top. Drag a butter knife through the dulce de leche mixture to make a marbled pattern on top. Let cool completely at room temperature, about 1 hour. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.

Steps:

• Preheat oven to 350°. In a large microwave-safe bowl, microwave 1/2 cup chocolate chips and butter until butter is melted; stir until chocolate is melted. Stir in coffee granules; cool slightly., Whisk in sugars. Whisk in eggs, 1 at a time, and vanilla until blended. In a small bowl, whisk flour, cocoa, baking powder and salt; stir into chocolate mixture. Stir in pecans and remaining 1/2 cup chocolate chips., Drop dough by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Dip tops of cookies into melted candy coating; sprinkle with glitter and/or colored sugar. Let stand until set.

Steps:

• In medium bowl, beat egg and coffee crystals with electric mixer on medium speed until crystals dissolve. Add granulated sugar, butter and 1 1/2 teaspoons vanilla. Beat on medium speed until light and fluffy. Stir in remaining cookie ingredients. Cover and refrigerate at least 1 hour until chilled.
• Heat oven to 375°F. Roll dough 1/8 inch thick on lightly floured surface. Cut with 2 1/2-inch cookie cutters. On ungreased cookie sheet, place dough about 1 inch apart. Bake about 7 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, mix powdered sugar, caramel topping and vanilla until crumbly. Stir in just enough milk until smooth and thin enough to drizzle. Drizzle over cookies.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.
• Combine cake mix, pudding mix, eggs, coffee, 3/4 cup liqueur, and oil with an electric mixer at low speed until moistened. Beat for two minutes at high speed. Pour batter into prepared pan.
• Bake for 45 to 55 minutes, or until done. Cool for 30 minutes. Invert onto serving plate, and prick top with a fork.
• Heat frosting in a small pan. Remove from heat, and stir in 3/4 cup liqueur. Drizzle glaze over top of cake, allowing it to soak in and drizzle over sides. Repeat until glaze is used up.

Steps:

• Heat oven to 350°F. Beat sugar and butter in a bowl until combined. Beat in eggs, then chocolate, then sour cream. Sift flour and baking soda in a bowl; add to chocolate mixture. Beat in coffee, vanilla and salt until combined. Coat a 9" x 13" pan with cooking spray; pour in batter. Bake until a toothpick inserted in center comes out clean, 35 minutes.

Steps:

• Line bottom and sides of 8- or 9-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan; grease foil with butter.
• In 2-quart nonstick saucepan, mix 3/4 cup of the milk and the espresso powder. Stir in white baking chips. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Spread in pan.
• In same saucepan, mix remaining milk, the chocolate chips and vanilla. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Drop by spoonfuls over espresso layer. Swirl mixtures with table knife. Gently press with hand to smooth top.
• Refrigerate about 2 hours or until cooled and firm. Remove from pan, using foil to lift. Cut into 1-inch pieces.