Mocha And Spritz Cookie Brownies Recipes

FUDGY MOCHA BROWNIE COOKIES

Steps:

• In a heat proof bowl add the chocolate and butter, and place over a double boiler with simmering water.
• Stir the butter and chocolate every minute or so until it is completely melted and smooth. Just like with ganache, you do not want to over mix it or it will split. Once all of the chocolate and butter is melted and combined, remove from heat and stop stirring. Set aside.
• In a small bowl, stir together the cocoa powder and hot water. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar, granulated sugar, and eggs on medium-high speed for 2-3 minutes until light and pale in color.
• Using a rubber spatula, fold in the chocolate-butter mixture and bloomed cocoa powder mixture until fully combined.
• Then, add in the flour, cocoa powder, espresso powder, baking powder, and salt, and mix until just combined.
• Allow cookie dough to rest at room temperature for at least 10 minutes to thicken up.
• Meanwhile, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
• Using a 2 tablespoon cookie scoop, scoop batter onto the prepared baking sheets about two inches apart.
• Bake cookies for about 10 minutes until they are crackly, shiny, and appear set.
• Allow to cool completely on baking sheet.
• Sprinkle with flaky sea salt and enjoy!

MOCHA BROWNIES WITH CHOCOLATE GLAZE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make brownie batter as directed on brownie box. Stir 1 teaspoon instant coffee granules into batter. Spread in pan.
• Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
• In medium bowl, dissolve 1 teaspoon instant coffee granules in hot water. Mix in remaining frosting ingredients with electric mixer on low speed until combined; increase speed to medium and blend until light and fluffy. Spread frosting over brownies.
• In small microwavable bowl, place chocolate chips and shortening. Microwave on High 30 to 45 seconds; until chips can be stirred smooth. Place into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over frosting. Refrigerate about 15 minutes or until chocolate is set. Cut into 4 rows by 4 rows. Store covered at room temperature.

CHOCOLATE-MOCHA SPRITZ COOKIES

Steps:

• Preheat oven to 400F (200 degrees C).
• Combine the flour and salt in a small bowl, stir to mix.
• Beat the butter and sugar in a large bowl until light and fluffy, Beat in egg and vanilla.
• Add the chocolate, beat again, add coffee and cocoa powder.
• Gradually add the the flour mixture while making.
• Fit a cookie press with desired plate and fill the press with dough, press the dough 1 inch apart onto a ungreased cookie sheet. If you don't have a press, I'm sure you could use a pasty bag and pipe shapes.
• Bake batches for 7 mins or until set (you might want to play around with timings as most ovens are unique). Note these cookies harden whilst they cool, I would also recommend using a mixer unless your super strong as it's quite a lot of dough.

COFFEE MAPLE SPRITZ

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, shortening and sugar until light and fluffy. Combine egg, espresso powder and maple flavoring; beat into creamed mixture. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 7-8 minutes or until bottoms are light brown. Remove from pans to wire racks to cool. , Freeze option: Freeze cookies in freezer containers. To use, thaw in covered containers.