Mocha Chunk Cookies Recipes

MOCHA CHOCOLATE CHUNK COOKIES

Steps:

• Cream butter and sugars together until light and fluffy, about 3-4 minutes.
• 2. In a very small bowl, combine the hot water and instant espresso and stir until the espresso is dissolved. Mixture will be thick.
• 3. Add the espresso mixture to the butter mixture and mix to combine.
• 4. Add the egg and vanilla extract and mix until well combined.
• 5. In a separate bowl, combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix until well combined.
• 6. Stir in the chocolate chunks.
• 7. Make balls of cookie dough about 2 tablespoons in size. Refrigerate the dough for about 2 hours, or for up to 3 days.
• 8. Preheat oven to 350°F (176°C) and line a cookie sheet with a silicone baking mat or parchment paper.
• . Place the balls of cookie dough onto the cookie sheet and bake for 8-10 minutes. Cookies will spread a bit and may look a little undercooked when you remove them, but they'll continue to cook and firm as they cool. 10
• Remove the cookies from the oven and allow to cool on the cookie sheet for 3-5 minutes, then remove to a cooling rack to finish cooling

MOCHA COOKIES

Steps:

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla., Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate.

MOCHA-CHIP MERINGUES

Steps:

• Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.
• In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.
• Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.

MOCHA WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Combine butter, sugars, eggs, instant coffee, and vanilla extract in a large bowl. Beat with an electric mixer until fluffy.
• Mix flour, cocoa powder, baking soda, and salt together in a separate bowl. Pour over butter mixture and beat until combined. Fold in white chocolate chunks using a spatula. Cover dough and chill for 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
• Drop tablespoonfuls of dough onto the prepared baking sheets.
• Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes. Allow to cool slightly before removing from the cookie sheets.

DOUBLE CHOCOLATE CHUNK MOCHA COOKIES

Steps:

• Into a medium bowl, sift in the flour, cocoa powder, cornstarch, baking soda and salt. Whisk together. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar and brown sugar. Mix on medium speed for about 4 minutes or until throughly mixed but not light and fluffy. Scrape down bowl.
• Add egg and egg yolk, coffee and vanilla. Mix on medium speed for about 20 seconds, or until the yolks are incorporated and ingredients are distributed. The mixture will look broken (don't worry). Scrape bowl down.
• To the bowl, add the dry ingredients, all at once. Pulse in until there are no dry ingredients visible. About 20 seconds. Scrape bowl down. Pulse in the chocolate chunks, about 10 seconds or until even distributed. The dough will be very sticky. Place bowl in refrigerator and refrigerate for at least one hour. This allows time for the flavors to meld and the dough to hydrate.
• Line sheet pan(s) with silpat or parchment paper. Preheat the oven to 350F (180C) and place oven baking rack in the center of the oven. In a small bowl, add enough cane sugar to fill the bottom to about 1" (2.5cm) - this will be used to roll individual cookie balls in.
• Use a #50 cookie scoop (or 1.25 Tbs ea) to scoop the cookies. Press the scoop hard against the bowl to pack in the dough. Drop the dough ball into the cane sugar, gently roll it around, to cover it completely in sugar, and place it on the prepared sheet pan spacing the cookies about 2" (5cm) apart. (If not using a cookie scoop, and because the dough is so sticky, scoop out about 1.25 Tbs in a rough ball. Toss it in the cane sugar and gently roll to round.) Bake for 9-10 minutes at 350F. They will be soft, but set and will look slightly underdone in the center when fully baked. Cool on the sheet pan for at least 5 minutes before carefully transferring the cookies to a cooling rack. Cool completely before storing in a lidded container at room temperature (see notes below for storage tip)****. Be sure the sheet pan is cool to the touch before adding a freshly scooped batch of cookies to bake. Repeat as needed to finish baking the cookies.

MOCHA CHUNK COOKIES

Steps:

• In a small bowl, combine coffee and water; set aside. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg and vanilla. , Combine the flour, baking soda and salt; add to creamed mixture alternately with reserved coffee mixture, beating well after each addition. Stir in chocolate chunks and nuts if desired. Cover and refrigerate for 30 minutes. , Shape tablespoonfuls of dough into balls. Place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

MOCHA CHIP COOKIES

Steps:

• Preheat oven to 350°F Lightly grease baking sheet.
• Combine flour, cocoa, baking soda and salt in small bowl. Beat butter and sugars in large mixer bowl until light and creamy. Beat in egg and vanilla.
• Combine Taster's Choice and water in small bowl; stir until coffee is dissolved. Add to sugar mixture; mix well. Gradually mix in flour mixture. Stir in morsels. Drop by rounded teaspoon onto prepared baking sheets.
• Bake for 10-12 minutes or until edges are crisp. Remove to wire racks to cool completely.

CHOCOLATE CHUNK MOCHA COOKIES

Steps:

• Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, extract, and coffee; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and walnuts.
• Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.
• Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

MOCHA WALNUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt over hot (not boiling) water 1/2 cup of the chocolate morsels. Stir until smooth. Cool to room temperature.
• In small cup, dissolve the instant coffee in the 2 teaspoons boiling water. Set aside.
• In small bowl, combine flour, baking soda, and salt. Set aside.
• In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and melted morsels. Mix well. Gradually add flour mixture. Stir in remaining 1-1/2 cups chocolate morsels and walnuts. Form into walnut-sized balls and place on ungreased cookie sheets.
• Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets.