Mocha Nut Morsels Cookies Recipes

MOCHA NUT BALLS

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and coffee granules; gradually beat into creamed mixture. Stir in pecans. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets., Bake 14-16 minutes or until set. Cool on pans 1-2 minutes. Roll warm cookies in confectioners' sugar. Cool on wire racks.

MOCHA NUT BUTTER BALLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside.
• In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
• Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners' sugar while still warm. Store in a tightly covered container at room temperature.

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.

MOCHA LOGS

Steps:

• In a small bowl, beat butter and coffee granules for 1 minute. Add sugar; beat until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. , Roll dough into 1/2-in.-thick logs; cut into 2-in. pieces. Place on ungreased baking sheets. Or use a cookie press fitted with a star-shaped disk to press dough into 2-in. logs 1 in. apart on baking sheets. , Bake at 375° for 8-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip ends of cookies in chocolate; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set. Store in an airtight container.

MOCHA FROSTED COOKIES

Steps:

• 1. Preheat oven to 375. Line cookie sheet with parchment paper.
• 2. Sift together flour, baking powder and soda and salt, set aside.
• 3. Melt shortening and chocolate together, either on the stove top or in the microwave. Let cool for 10 minutes. Stir in brown sugar, egg, vanilla and buttermilk. Add flour mixture and mix well. If using nuts and chips add them now.
• 4. Drop by spoon full onto parchment lined baking sheet, I personally use a medium sized cookie scoop*. Bake for about 10 minutes. Transfer to cooling rack and frost with mocha frosting when cooled. This is a soft cookie, and buttermilk is what makes it so nice and soft.
• 5. For Mocha Icing combine all items in mixing bowl and beat with an electric mixer till light and fluffy, about 7 minutes. Add milk or cream if needed to thin icing.
• 6. *See Sur La Table's web site or any cooking supply store or website if your looking for a scoop. You want a good quality scoop and it will last you for years to come.

MOCHA NUT MORSELS (COOKIES)

Steps:

• In a small bowl, stir together the flour, cocoa powder, coffee crystals, and salt.
• Set the mixture aside.
• In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
• Add the 1/2 cup powdered sugar and vanilla; beat the mixture well.
• Add flour mixture, beating on low to medium speed until combined.
• Stir in walnuts with a wooden spoon.
• Shape dough into 1-inch balls.
• Place balls about 1-1/2 inches apart on ungreased cookie sheets.
• Bake in a 325F oven for about 15 minutes or until the cookies are set.
• Cool on a cookie sheet for 1 minute.
• Transfer the cookies to wire racks.
• While the cookies are still warm, roll in or sprinkle with some additional powdered sugar.
• Cool, then roll again in powdered sugar before serving.
• Store in a tightly covered container.