Best Cup O Joe Chocolate Cookies Recipes

Cup 'O Joe Chocolate Cookies image

Provided by Food Network

Categories dessert

Time 1h15m

Yield 2 1/2 dozen cookies

Number Of Ingredients 5

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/3 cup Hershey's® baking cocoa
1 1/2 tablespoons instant espresso coffee powder or granules
1/4 cup whipping cream
1/3 cup Hershey's® mini chips semi-sweet chocolate

Steps:

Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350 degrees F.
In large bowl, mix cocoa, espresso powder and cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended.
Shape dough into 30 balls; place 2 inches apart on ungreased cookie sheets. Using bottom of drinking glass, flatten balls into 1 1/2-inch rounds. Press thumb into center of each round to make indentation. Fill each indention with 1/2 teaspoon of the chocolate chips.
Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.

Chocolate Chocolate Cookies image

Provided by Food Network

Categories dessert

Time 1h37m

Yield 5 dozen

Number Of Ingredients 10

1 pound bittersweet chocolate, chopped
2 ounces unsalted butter
1 cup sugar
4 eggs
1 teaspoon vanilla extract
Pinch salt
1/2 cup all-purpose flour
1/4 tablespoon baking powder
1 pound white chocolate, roughly chopped
1/2 pound whole skinned hazelnuts, see Cook's Note*

Steps:

Preheat the oven to 325 degrees F.
In a double boiler over simmering water, melt the bittersweet chocolate and butter stirring constantly. In a large mixing bowl, whisk together the sugar, eggs, vanilla extract, and salt. In a separate bowl, sift together the flour and baking powder. Combine the chocolate, flour, and egg mixtures together. Stir in the white chocolate and hazelnuts.
Rest the dough in the refrigerator until it begins to set up but is still soft enough to spoon out.
Using 2 spoons, drop 1 tablespoon portions of dough 2 inches apart on a parchment paper-lined sheet pan. Bake for 12 minutes. Cool on the sheet pan for 10 minutes, then transfer to a wire rack to cool completely.