Cup O Joe Chocolate Cookies Recipes

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CUP 'O JOE CHOCOLATE COOKIES



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



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.

CHICORY CHOCOLATE COOKIES



Chicory Chocolate Cookies image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 3 dozen cookies

Number Of Ingredients 10

4 large eggs
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
4 ounces semisweet chocolate, melted until smooth and cooled
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground chicory
3/4 teaspoon kosher salt
1/2 cup powdered sugar

Steps:

  • Whisk the eggs, oil, vanilla, melted chocolate and granulated sugar together in a large bowl until incorporated.
  • Whisk together the flour, baking powder, chicory and salt in a separate bowl.
  • Add the dry ingredients to the wet and stir until combined. Cover the bowl with plastic wrap and place in the refrigerator to chill for 2 hours.
  • Preheat the oven to 350 degrees F. Line a sheet tray with parchment paper. Add the powdered sugar to a small plate.
  • Using an ice cream scoop, scoop up about 2 tablespoons of dough and roll in the powdered sugar until thickly coated, then place on the prepared sheet tray. Repeat with the remaining dough, spacing each cookie about 2 inches apart.
  • Bake until set around the edges, 10 to 12 minutes. Let cool slightly, then remove from the sheet tray to cool on wire racks.

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CUP O’ JOE CHOCOLATE COOKIES - REYNOLDS BRANDS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 1/3 cup unsweetened baking cocoa 4 1/2 teaspoons instant espresso coffee powder or granules
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  • In large bowl, mix cocoa, espresso powder and whipping cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended.
  • Shape dough into balls. On cookie sheets lined with Reynolds® Parchment Paper, place balls inches apart. Using bottom of drinking glass, flatten each ball into /inch round. Press thumb into center of each round to make indentation. Fill each indentation with / teaspoon of the chocolate chips.
  • Bake to minutes or until edges are set. Cool minutes; remove from cookie sheets to cooling racks. Cool completely, about minutes.


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