MOCHA COOKIES
Crisp on the outside, gooey on the inside, these mocha-flavored cookies from Pamela Jessen in Calgary, Alberta are the perfect treat for chasing away winter doldrums. Why not invite a friend over some snowy afternoon to share a plateful and a cup of coffee?
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts :
MOCHA ALMOND COOKIES
Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
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.
MOCHA ALMOND CHIP COOKIES
Chewy, soft and full of rich coffee flavor, crunchy almonds and melty chocolate. These caffeinated Mocha Almond Chip Cookies are as delicious as the ice cream flavor they're inspired by.
Provided by Tristin Rieken
Categories Dessert
Time 13m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees Fahreinheit. In a medium bowl stir flour, baking soda, salt and 1 packet (or teaspoon) instant coffee.
- In a large bowl or electronic mixer bowl combine butter, sugar and brown sugar and beat until light and fluffy. Beat in eggs, 1 at a time, until fully combined.
- Slowly add the coffee-flour mixture and mix until combined and no streaks remain. Stir in chocolate chips and almond chunks until almost incorporated, then sprinkle the final packet of coffee powder and give it a final stir so that some coffee streaks remain in the dough.
- Drop by rounded tablespoons onto ungreased baking sheets. Bake for 8-10 minutes or until the edges are crispy but the center is still soft. Remove and allow to cool for at least 2 minutes before transferring to racks to cool.
Nutrition Facts : Calories 122 kcal, Carbohydrate 13 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 76 mg, Sugar 8 g, ServingSize 1 serving
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