MOCHA COOKIES
Crisp on the outside, gooey on the inside, these mocha-flavored cookies from Pamela Jessen in Calgary, Alberta are the perfect treat for chasing away winter doldrums. Why not invite a friend over some snowy afternoon to share a plateful and a cup of coffee?
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 cookies.
Number Of Ingredients 13
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.
Nutrition Facts :
MOCHA-CHIP MERINGUES
Espresso powder intensifies the chocolatey taste of these elegant little cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 48
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.
- In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.
- Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.
CHOCOLATE-DIPPED MERINGUE SANDWICH COOKIES
These light, airy morsels are twice as nice with two meringue cookies and velvety ganache in between. -Donna Pochoday-Stelmach, Morristown, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 7 dozen.
Number Of Ingredients 9
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. , Preheat oven to 225°. In a small bowl, whisk confectioners' sugar and almond flour until blended. Beat egg whites on medium speed until foamy. Gradually add the sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners' sugar mixture., Transfer meringue to a pastry bag fitted with a #805 round pastry tip. Pipe 1-in.-diameter cookies 1 in. apart onto parchment-lined baking sheets. Using a finger moistened with water, smooth tops of cookies., Bake 40-45 minutes or until firm to the touch. Turn oven off (do not open oven door); leave cookies in oven for 1 hour. Remove from oven; cool completely on baking sheets., Place semisweet and unsweetened chocolates in a small bowl. In a small saucepan, combine cream and corn syrup; bring just to a boil. Pour over chocolate; stir with a whisk until smooth. Remove 1 cup ganache to another bowl; refrigerate 25-30 minutes or until mixture is thick enough to pipe, stirring occasionally. Reserve remaining ganache for dipping; let stand, covered, at room temperature, stirring occasionally., Transfer chilled ganache to a pastry bag fitted with a #802 round pastry tip.Pipe onto bottoms of half of the cookies; cover with remaining cookies. (Ganache may soften as it warms. If necessary, return ganache to refrigerator until firm enough to pipe.), Place toppings in separate shallow bowls. Dip each sandwich cookie halfway in room temperature ganache; allow excess to drip off. (If necessary, warm ganache in microwave for 10 seconds to thin slightly.) If desired, dip ganache in coarse sugar or crushed peppermint candies; place on waxed paper and let stand until set. Store in airtight containers at room temperature.
Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 4mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE GANACHE MERINGUES
Looking for a delicious dessert? Then check out these tasty meringues with a chocolate ganache sandwiched between two cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 8
Steps:
- In 1-quart heavy saucepan, heat whipping cream over medium heat just until cream comes to a simmer. Remove from heat; stir in chocolate until melted. Stir in butter pieces, a few at a time, until melted. Refrigerate until thickened.
- Heat oven to 200°F. Line cookie sheet with cooking parchment paper. In medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add 1/3 cup granulated sugar, beating on high speed just until stiff peaks form. Fold in 1/3 cup powdered sugar.
- In small bowl, mix 1/4 cup powdered sugar and the cocoa. Fold cocoa mixture, 1/3 at a time, into beaten egg whites. Spoon mixture into decorating bag fitted with star tip. Pipe into 24 (1 1/2-inch) rounds, about 1 inch apart, on parchment paper.
- Bake 1 hour to 1 hour 15 minutes or until crisp. Slide parchment paper with cookies onto cooling rack. Cool completely, about 5 minutes.
- For each sandwich cookie, spread chilled ganache on flat side of 1 meringue; top with second meringue. Meringue becomes tough if it absorbs moisture; store in a loosely covered container at room temperature. If the humidity is high, transfer to a tightly covered container.
Nutrition Facts : Calories 130, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 25 mg, Sugar 11 g, TransFat 0 g
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