Cappuccino Caramel Chocolate Cookies Recipes

Steps:

• 1. Preheat oven to 375F. In a bowl, add all your dry ingredients and sift or mix well.
• 2. In your mixer bowl or bowl using hand mixer, beat your sugars and butter and shortening till light and fluffy. Turn off mixer. In a mini bowl, disolve the instant coffee with the water. Add to the cream mixture, add your vanilla, finally your egg.
• 3. Slowly add your dry ingredients, till soft dough forms. Turn off mixer. Add your crushed pounded caramels and stir into batter till thoroughy incorporated. **See Cooks Notes Using a small wet cookie scoop (wet - meaning that you dip the scooper in water every 2-3 scoops to ensure easier handling), scoop out dough and bake for 7-8 minutes. Remove from oven, and let the cookies rest on the cookie sheet for a few minutes till able to easily remove without breaking unto the cooling racks.
• 4. When all the cookies are on the cooling racks. Place chcolate chips and butter or shortening in a microwave safe bowl. Nuke in 10-15 second increments till very glossy and liquid. Add chocolate mixture into a squeeze bottle and drizzle over cookies. Or, you can use the back of a spoon if desired. Cooks notes: Please use 2 gallon size bags to crush the Werther's caramels using a meat grinder or rolling pin. If you place the candies in a food processor, they will grind up nice and fine, however, it will change the conistency of the cookie. Place candies in one bag, place another bag over, and then take out your frustrations.... Enjoy!

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg, ice cream topping and vanilla. In another bowl, whisk flour, coffee granules, baking soda and salt; gradually beat into creamed mixture. Fold in chocolate chips., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Drop dough by rounded tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to airtight container; return to freezer. To use, bake frozen cookies as directed, increasing time by 1-2 minutes.

Steps:

• In a small bowl, dissolve coffee granules in hot water. In a large bowl, combine the egg white, 3/4 cup sugar, oil, corn syrup, vanilla and coffee; beat until well blended. Combine the flour, cocoa and salt; gradually add to coffee mixture and mix well., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with a glass dipped in the remaining sugar. , Bake at 350° for 5-7 minutes or until center is set. Remove to wire racks to cool. Store in an airtight container.