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.

JUMBO DARK CHOCOLATE COOKIES



Jumbo Dark Chocolate Cookies image

Provided by Food Network

Categories     dessert

Time 31m

Yield 1 Dozen

Number Of Ingredients 10

1 2/3 cups (10-oz. pkg.) NESTLE® TOLL HOUSE® Dark Chocolate Morsels, divided
1 cup all-purpose flour
1/4 cup NESTLE® TOLL HOUSE® Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Steps:

  • PREHEAT oven to 325°F. Line baking sheets with parchment paper or lightly grease.
  • MELT 2/3 cup morsels in microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.
  • SIFT flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.
  • BAKE for 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.

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.

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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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