Best Mocha Chocolate Chip Cookies Recipes
CHOCOLATE CHOCOLATE-CHIP COOKIES WITH MOCHA CREAM FILLING
Categories Cookies Chocolate Bake Kid-Friendly Back to School Bon Appétit Small Plates
Yield Makes 20 sandwich cookies
Number Of Ingredients 21
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
The hemp seed nuts need to be cooked under 350 degrees F or you will destroy the beneficial Omega fats in them. They are a healthy nut alternative for people who are allergic to nuts/peanuts. The dark chocolate paired with the mocha flavor pudding is very tasty. You can really use any flavor pudding. I have used chocolate, mocha, vanilla, and coconut, all with great results.
Provided by HappyMommy2
Categories Desserts Cookies Drop Cookie Recipes
Time 26m
Yield 36
Number Of Ingredients 11
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.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 15.1 g, Cholesterol 17.1 mg, Fat 7.3 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 2.8 g, Sodium 52.1 mg, Sugar 5.1 g
CHOCOLATE CHIP MOCHA MARSHMALLOW COOKIES
These aren't your average chocolate chip cookie! I made these last night and they were gone before I woke up this morning. We ate them right out of the oven and they taste very similar to s'mores. The cookie dough is very yummy too, even when they are made using the lower fat ingredients. You can also leave out the instant coffee granules if you would like, or you can experiment with different instant pudding mix flavors. This is definitely our new favorite cookie recipe, and I hope you enjoy it too!
Provided by shannonA
Categories Drop Cookies
Time 22m
Yield 24-36 cookies
Number Of Ingredients 14
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!
Nutrition Facts : Calories 217.6, Fat 10.5, SaturatedFat 2.8, Cholesterol 17.6, Sodium 211.6, Carbohydrate 30, Fiber 1.1, Sugar 20.1, Protein 2.4
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.
EMERIL'S MOCHA CHOCOLATE CHIP COOKIES
These were really good! Got this recipe years ago from an old Emeril Live episode. The spices in this give it a nice zingy aftertaste that I love. Rich and hard to eat just one. I use 1 stick of butter to give it nice taste, and 1 stick of margarine to give the cookies a nice shape. I also use dark chocolate syrup and Ghirardelli chocolate chips (bittersweet).
Provided by HeatherFeather
Categories Drop Cookies
Time 29m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 216.1, Fat 12.9, SaturatedFat 4, Cholesterol 10.3, Sodium 170.2, Carbohydrate 25.3, Fiber 1.4, Sugar 17, Protein 2.6
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.
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