Best Coffee Chocolate Chunk Cookies Recipes

COFFEE CHOCOLATE CHUNK COOKIES

Coffee Chocolate Chunk Cookies image

Efficiency expert Rachael Ray saves time without skimping on flavor. The box-mix batter gets mixed in a single bowl and dressed up with extra chocolate and nuts. Ground coffee beans make the cookies pleasantly crunchy too.

Provided by Rachael Ray : Food Network

Categories dessert

Time 21m

Yield about 34 medium cookies

Number Of Ingredients 8

Ingredients

One package dry chocolate chip cookie mix (1 pound 1 1/2 ounces), found in the baking aisle
1 cup bittersweet chocolate chunks
4 ounces walnut pieces (about 1 1/4 cups)
7 tablespoons softened unsalted butter
4 tablespoons coffee liqueur, such as Kahlua
3 tablespoons instant espresso or instant coffee crystals
1 tablespoon ground coffee beans
1 large egg, beaten

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.

COFFEE-CHOCOLATE CHUNK COOKIES

Coffee-Chocolate Chunk Cookies image

Loaded with chocolate chunks and walnuts, these scrumptious cookies have a touch of strongly brewed coffee in the dough for an adult flavor twist.

Provided by My Food and Family

Categories Dairy

Time 27m

Yield 30 servings, 2 cookies each

Number Of Ingredients 10

Ingredients

1-1/2 cups flour
1/4 tsp. baking soda
3/4 cup butter, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
3 Tbsp. cooled freshly brewed double-strength MAXWELL HOUSE Coffee, any variety
1 egg
1 tsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1-1/2 cups chopped walnuts

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.

Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g