Mocha Cinnamon Chocolate Chip Cookies Recipes

Steps:

• Let dough stand at room temperature for 10 minutes to soften. Meanwhile, heat oven to 350 degrees F. In large bowl, break up cookie dough; add marmalade and pecans. In small bowl, mix flour, 1/4 cup cocoa, coffee granules, cinnamon, cloves, allspice and red pepper; stir into dough mixture with wooden spoon until well blended.
• Shape dough into 24 (about 1 1/2-inch) balls. On ungreased large cookie sheets, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie.
• Bake 9 to 12 minutes or until tops are cracked and edges are set. Let stand on cookie sheet 1 minute; remove to cooling racks. Cool completely, about 30 minutes.
• In small bowl, mix powdered sugar, milk and 1 tablespoon cocoa until smooth and well blended; drizzle over cookies. Let stand about 15 minutes until set.
• 1 roll (16.5 oz) .

Steps:

• Heat the oven to 350 F. Line a cooling rack with paper towels. In a medium bowl, comb~e the flour, baking powder, cinnamon and salt. In a larger bowl, beat the butter and espresso powder or coffee until well combined. Add the confectioners' sugar and brown sugar and beat until combined. Stir in the flour mixture about 1/2 cup at a time, mixing well after each addition. Stir in the chocolate chips. Put the granulated sugar in a small, shallow bowl. Scoop out about 1 tablespoon of dough and flatten it slightly into a disc. Dip one side into the granulated sugar and then set the disc, sugar side up, on an ungreased baking sheet. Repeat with the remaining dough, spacing the discs about 2 inches apart. Bake until the edges start to darken, 12 to 14 minutes. (Begin checking after 12 minutes, but don't be tempted to remove them too soon.) Let the cookies cool for 1 to 2 minutes on the baking sheets. Transfer them to the papertowel- lined racks to cool completely. Bake the rest of the dough the same way.