Best Mocha Chip Cookies Recipes

CHOCOLATE CHOCOLATE-CHIP COOKIES WITH MOCHA CREAM FILLING

Steps:

• For filling:
• Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
• For cookies:
• Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee; blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
• Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter; cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.

MOCHA DARK CHOCOLATE CHIP AND HEMP SEED NUT COOKIES

Steps:

• Preheat oven to 345 degrees F (174 degrees C).
• Combine flaxseed meal, butter, eggs, brown sugar, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Stir in oat flour, pudding mix, and baking soda gradually. Fold chocolate chips and hemp seed nuts into the dough.
• Scoop dough onto ungreased baking sheets with a cookie scoop.
• Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. Flatten with a fork if desired.

MOCHA CINNAMON CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 350 F. Line a cooling rack with paper towels. In a medium bowl, comb~e the flour, baking powder, cinnamon and salt. In a larger bowl, beat the butter and espresso powder or coffee until well combined. Add the confectioners' sugar and brown sugar and beat until combined. Stir in the flour mixture about 1/2 cup at a time, mixing well after each addition. Stir in the chocolate chips. Put the granulated sugar in a small, shallow bowl. Scoop out about 1 tablespoon of dough and flatten it slightly into a disc. Dip one side into the granulated sugar and then set the disc, sugar side up, on an ungreased baking sheet. Repeat with the remaining dough, spacing the discs about 2 inches apart. Bake until the edges start to darken, 12 to 14 minutes. (Begin checking after 12 minutes, but don't be tempted to remove them too soon.) Let the cookies cool for 1 to 2 minutes on the baking sheets. Transfer them to the papertowel- lined racks to cool completely. Bake the rest of the dough the same way.

CHOCOLATE CHIP MOCHA MARSHMALLOW COOKIES

Steps:

• Mix margarine, white and brown sugar together.
• Add eggs and beat up.
• Mix in the vanilla, almond extract, and soda in hot water.
• Add pudding mix, oats, flour, coffee granules and mix.
• Stir in the chocolate chips and marshmallows.
• Drop by tablespoons onto greased cookie sheet.
• Bake at 350 for 10-12 minutes.
• Enjoy!

MOCHA CHIP COOKIES

Steps:

• Preheat oven to 350°F Lightly grease baking sheet.
• Combine flour, cocoa, baking soda and salt in small bowl. Beat butter and sugars in large mixer bowl until light and creamy. Beat in egg and vanilla.
• Combine Taster's Choice and water in small bowl; stir until coffee is dissolved. Add to sugar mixture; mix well. Gradually mix in flour mixture. Stir in morsels. Drop by rounded teaspoon onto prepared baking sheets.
• Bake for 10-12 minutes or until edges are crisp. Remove to wire racks to cool completely.

MOCHA-CHIP COOKIES

Steps:

• Preheat oven to 375°F. Mix both flours and baking soda in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until light. Beat in eggs, coffee powder and vanilla. Beat in flour mixture. Stir in chocolate chips and nuts.
• Drop dough by tablespoonfuls onto ungreased baking sheets, spacing 2 inches apart. Bake until golden brown but still soft, about 9 minutes. Cool on sheets 2 minutes. Transfer to racks and cool.

EMERIL'S MOCHA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Mix instant coffee crystals with water and have ready before mixing up cookie batter.
• Mix flour, salt, baking soda, nutmeg and cinnamon and put aside.
• In mixer, beat margarine, sugars, chocolate syrup, and vanilla until smooth.
• Add eggs one at a time, beat until smooth, approximately 5 minutes.
• Add dry ingredients, coffee mixture, chocolate chips, and nuts and mix by hand with wooden spoon until mixed.
• Drop on baking sheet by rounded teaspoons, about 2-inches apart, and bake for 12-14 minutes. Cool and eat!

MOCHA CHOCOLATE CHIP COOKIES

Steps:

• Line baking sheets with wax paper. Melt 1 1/2 cups chocolate chips with butter and unsweetened chocolate in top of double boiler over hot, but not boiling water. Combine flour, baking powder and salt. Beat eggs, sugar and coffee in large bowl. Add vanilla and mix on high 2 minutes. Stir in melted chocolate; then stir in dry ingredients. Mix well; then add remaining chips. Drop teaspoons full of batter onto prepared sheets. Bake until cookie surface is cracked and shiny outside, but still soft inside - about 8 minutes. Do not overbake. Cool completely before removing from sheets. Store in airtight container. Notes: Variation: add 2 cups toasted, chopped peacans to batter.

MOCHA CHIP COOKIES

Steps:

• 1. Beat the shortening and softened butter in a large mixing bowl at medium speed until fluffy. Gradually add 1/2 cup sugar and the powdered sugar. Beat well.
• 2. Add the egg, beating well.
• 3. Dissolve the coffee granules in the water. Add to the creamed mixture, beating well.
• 4. In another bowl, combine the flour and the next 5 ingredients. Gradually add to the creamed mixture, beating well. Stir in the chocolate morsels and the chopped pecans. Cover, and chill for 1 hour.
• 5. Shape into 1/2 inch balls. Roll in the additional sugar. Place on a ightly greased cookie sheet. Press with a fork to flatten. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Cool on wire racks.

MOCHA CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and creamy. Beat in egg and vanilla extract. Combine instant coffee and water in small bowl; stir until coffee is dissolved. Add to sugar mixture; mix well. Gradually mix in flour mixture. Stir in morsels. Drop by rounded teaspoon onto prepared baking sheets. Bake for 10-12 minutes of until edges are crisp.