Chocolate Chocolate Chip Cookies With Mocha Cream Filling Recipes

CHOCOLATE CHOCOLATE-CHIP COOKIES WITH MOCHA CREAM FILLING

Steps:

• For the Filling: In a heavy saucepan, stir chocolate chips, whipping cream, and coffee granules over medium heat until chocolate melts. Let cool to room temperature, about 20 minutes.
• Beat together sugar, butter, and vanilla using an electric mixer until well-blended. Beat in chocolate mixture. Refrigerate for about 8 minutes, until beginning to firm.
• For the Cookies: Preheat oven to 325 degrees and line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
• With an electric mixer, beat together butter, brown sugar, and white sugar until smooth. With mixer running, add egg, water, vanilla, and instant coffee. Mix well.
• Add in flour mixture and mix just until blended. Stir in chocolate chips and pecans.
• Drop dough by tablespoonfuls onto prepared baking sheets, spaced 2 inches apart. Bake cookies until firm to touch on top and no longer shiny, about 13 minutes. Cool on sheets 10 minutes and then transfer to racks to cool completely.
• Turn half of cookies flat side up and spread each one with about 1 tablespoon of filling. Top with a second cookie. Refrigerate for 2 hours. Cookies should be served chilled as the filling gets a little loose and runny at room temperature.

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING

Steps:

• For filling and topping:
• Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
• For syrup:
• Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
• For cake:
• Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
• Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
• Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
• Cut cake into 16 squares and serve.

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.

CHOCOLATE CHIP MOCHA COOKIES

Steps:

• Preheat oven to 350˚F. Line a baking sheet with parchment paper.
• In a medium bowl whisk together the flour, cocoa, baking soda, and salt. Set aside.
• In the bowl of an electric mixer with the paddle attachment, beat butter until light and creamy (about 3 minutes).
• Gradually add sugars and mix until combined.
• In a small bowl, mix together the eggs and extracts,
• Add the egg mixture slowly to the batter
• Gradually add the flour mixture just until streaky.
• Turn off mixer and fold the batter gently with a rubber spatula until incorporated.
• Fold in the semisweet chip and 1 cup of the milk chocolate chunks.
• Chill the dough in the refrigerator for at least 1 hour to firm (for easier scooping). Well wrapped in plastic wrap, the dough can be stored in the refrigerator for up to one week.
• When the dough is firm, use a medium (2 tablespoon) scoop to place cookie dough balls 2" apart on the prepared baking pan. Add 2-3 of the reserved milk chocolate chunks on top of each dough ball.
• Bake for 12 minutes. The center of the cookies should still be soft to the touch.
• Remove from oven and cool completely on a wire rack.
• Store in an airtight container at room temperature for up to one week.