Mocha Dark Chocolate Chip And Hemp Seed Nut Cookies Recipes

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.

DARK MOCHA COOKIES

Steps:

• HEAT oven to 325 degrees F. Combine flour, cocoa powder, baking powder and salt in medium bowl. Beat shortening, sugar and vanilla in large bowl on medium speed with electric mixer until fluffy. Beat in hazelnut spread until smooth. Add flour mixture and milk alternately to shortening mixture, beating until blended.
• USE 1 tablespoon dough to form 36 1 1/4-inch balls. Roll in cinnamon sugar. Place on baking sheet. Flatten dough with round cup to 1/4-inch thick.
• BAKE 10 to 12 mintues. Let cool 5 minutes. Remove to wire rack to cool completely.
• *Cinnamon Sugar is available in your grocer's spice aisle or you can make your own by combining 1 tablespoon sugar and 1/4 teaspoon cinnamon.

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.

MOCHA DARK CHOCOLATE CHIP AND HEMP SEED NUT COOKIES

Steps:

• Preheat oven to 345 degrees F (174 degrees C).
• Combine flaxseed meal, butter, eggs, brown sugar, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Stir in oat flour, pudding mix, and baking soda gradually. Fold chocolate chips and hemp seed nuts into the dough.
• Scoop dough onto ungreased baking sheets with a cookie scoop.
• Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. Flatten with a fork if desired.