Mocha Dark Chocolate Chip And Hemp Seed Nut Cookies Recipes

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.

Steps:

• Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

Steps:

• Place a rack in middle of oven; preheat to 350°F. Toast nuts on a rimmed baking sheet until slightly darkened in color and fragrant, 6-8 minutes. Transfer to a plate and let cool.
• Meanwhile, spread out seeds and coconut on same baking sheet and toast until seeds are slightly darkened in color and coconut is golden, about 5 minutes. Let cool on baking sheet.
• Whisk all-purpose flour, whole grain flour, salt, and baking soda in a medium bowl to combine. Vigorously whisk brown sugar and butter in a large bowl until very thick and smooth, about 30 seconds. Add eggs and vanilla; whisk vigorously until mixture is light and satiny, about 30 seconds. Add dry ingredients and whisk until completely incorporated and batter is smooth. Fold in nuts, seeds, coconut, chocolate, and oats with a rubber spatula until thoroughly distributed.
• Using a 2-oz. scoop or ¼ cup measuring cup, portion out dough, placing on a parchment-lined baking sheet as you go and spacing as close together as possible (it's okay if they touch slightly). Cover tightly with plastic wrap and freeze until frozen solid, 2-3 hours. (If you can't wait for cookies to freeze, chill in refrigerator just until firm instead, at least 30 minutes and up to 3 days. Cookies might bake a minute or two faster.)
• If needed, reheat oven to 350°F. Arrange up to 8 cookies on a large parchment-lined baking sheet, spacing at least 2" apart. (These cookies are large and will spread, so use another baking sheet if baking more than 8 cookies and place racks in upper and lower thirds of oven.) Bake, rotating baking sheet front to back (and top to bottom if using 2) halfway through, until deep golden brown and wrinkled around the edges (centers should still be pale and slightly shiny), 16-20 minutes. Let cool on baking sheet.
• Do Ahead: Dough can be made 2 months ahead; transfer frozen balls to an airtight container and keep frozen. Cookies can be baked 3 days ahead; store airtight at room temperature.

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.

Steps:

• Sift together flours and baking soda and set aside. In bowl of a standing mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of the bowl and paddle. Add organic sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is lump free, about 1 minute. Stop mixer and scrape down sides of the bowl and the paddle.
• Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not overbeat. Scrape down sides of the bowl and paddle.
• On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add seeds, oats and chocolate chunks and mix in.
• Heat oven to 350 degrees with racks adjusted to the lower third and middle of the oven. Line two baking sheets with parchment paper. Spoon dough by heaped teaspoons (or use a 1-inch scoop) 2 inches apart onto prepared baking sheets.
• Bake 14 to 15 minutes, until lightly browned, rotating baking sheets from top to bottom and from front to back halfway through the baking. Remove from oven and slide parchment off the baking sheet and onto a work surface. Allow cookies to cool for at least 10 minutes before serving, or for at least 20 minutes before storing in an airtight container. Cookies will keep for three days at room temperature.