Best Double Chocolate Mocha Drop Cookies Recipes

MOCHA COOKIES

Mocha Cookies image

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

Ingredients

1/4 cup butter, cubed
1/4 cup semisweet chocolate chips
1-1/2 teaspoons instant coffee granules
1/3 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons plus 2 teaspoons baking cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup English toffee bits or almond brickle chips
1 ounce milk chocolate, melted

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 :

CHOCOLATE DROP COOKIES

Chocolate Drop Cookies image

Get a double hit of chocolate with rich and chocolaty cookies topped with deep chocolate frosting.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 36

Number Of Ingredients 13

Ingredients

1 cup granulated sugar
1/2 cup butter or margarine, softened
1/3 cup buttermilk
1 teaspoon vanilla
1 egg
2 oz unsweetened baking chocolate, melted, cooled
1 3/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water

Steps:

Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 ounces melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
In 2-quart saucepan, melt 2 ounces chocolate and 2 tablespoons butter over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, add more water, 1 teaspoon at a time. If frosting is too thin, add more powdered sugar, 1 tablespoon at a time.) Spread over cookies.

Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 12 g, TransFat 0 g

DOUBLE-SHOT MOCHA CHUNK COOKIES

Double-Shot Mocha Chunk Cookies image

This is a King Arthur cookie recipe described as dense, brownie-like drop cookies with pools of melting chocolate inside when hot from the oven. When Cooled the chocolate pools soldify into nuggets. Sounds soooo good.

Provided by Bonnie G 2

Categories Drop Cookies

Time 30m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup unsalted butter
1 cup brown sugar
3/4 teaspoon baking powder
1 teaspoon espresso powder
1/2 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
2/3 cup Dutch-processed cocoa powder
1 3/4 cups unbleached all-purpose flour
1 cup semi-sweet chocolate chips
1 cup semisweet chocolate chunk

Steps:

Preheat oven to 350.
Lightly grease or line with parchment two cookie sheets.
In medium bowl, cream together butter, sugar, baking powder, espresso powder, and salt.
Add eggs and vanilla, beating until smooth.
Stir in cocoa powder, then flour; the dough will be stiff.
Mix in chocolate chips and chunks.
Drop cookies by tablespoonfuls (about 1 1/2" balls) onto prepared baking sheets, leaving about 1 1/2" between them.
Bake for 10 minutes.
Remove from oven, allow to cool on pan.

CHOCOLATE DROP COOKIES

Chocolate Drop Cookies image

These soft, cake-like cookies topped with a creamy cocoa frosting have a pleasant walnut flavor. The recipe makes a lot, so there are plenty of these chocolaty treats to share.-Beth More, Las Vegas, Nevada

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 4-1/2 dozen.

Number Of Ingredients 16

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
2 ounces unsweetened chocolate, melted and cooled
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
FROSTING:
2 cups confectioners' sugar
1/4 cup baking cocoa
1/4 cup butter, softened
1/4 cup hot strong brewed coffee
3/4 teaspoon vanilla extract

Steps:

Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.

Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.