Spiced Mocha Chocolate Cookies Recipes

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:

• Cookies: Preheat oven to 375°F. Whisk together flour, cocoa, salt, ground ginger, cinnamon, and cloves. In a large bowl, beat butter with brown sugar, fresh ginger, and baking soda until creamy. Add egg; beat to combine. Reduce speed to low; beat in flour mixture.
• Scoop a scant 1/4 cup of dough (1.75 ounces); roll into a ball. Dust a cookie stamp with flour, tapping out excess. Place dough in center of stamp, then press evenly to cover shape of design. Place, dough-side down, on a parchment-lined baking sheet and press until dough is about 1/4 inch thick.
• Carefully remove (if it sticks, just gather up dough and start over). Repeat with remaining dough, arranging cookies 2 inches apart. Refrigerate 20 minutes; use a 2 3/4-inch round cutter to trim excess. Bake until firm to the touch, 11 to 13 minutes.
• Glaze: Meanwhile, whisk together confectioners' sugar, Cointreau, butter, and salt; glaze should have the consistency of honey. (If too thick, whisk in more Cointreau.) Let cookies cool on sheets on a wire rack 8 minutes, then brush with glaze. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Steps:

• Sift together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle; mix on medium until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Stir in cocoa nibs.
• Turn out dough onto a lightly floured surface; roll into a 2-inch-diameter log. Wrap in parchment; transfer to a paper towel tube to hold shape. Refrigerate until firm, at least 1 hour or up to overnight.
• Preheat oven to 350 degrees. Unwrap log, and let soften slightly at room temperature, about 5 minutes. Brush with water, then roll in sanding sugar. Cut log into 1/4-inch thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
• Bake until centers are set, about 10 minutes. Transfer to wire racks; cool completely.

Steps:

• Caramelize the white chocolate: Add the white chocolate to a medium heatproof bowl and microwave in 45-second intervals, stirring between, until golden brown in color and completely melted and smooth.
• Pour half of the melted chocolate onto a parchment paper-lined baking sheet and spread into an even layer. Freeze for 30 minutes, or until solid. Reserve the remaining melted chocolate.
• Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.
• Make the cookie dough: In a medium bowl, combine the butter, granulated sugar, brown sugar, and vanilla extract in a bowl and beat with an electric hand mixer until fluffy.
• Add the egg and continue beating until fully incorporated.
• Add the reserved melted white chocolate and beat to combine.
• Sift in the flour, baking soda, salt, and espresso powder,l and fold into dough until no dry spots remain.
• Chop the frozen white chocolate into chip-size pieces. Fold into the cookie dough.
• Scoop the dough onto the prepared baking sheets, 6 cookies per pan, and bake for 12 minutes, until golden.
• Make the filling: In a large bowl, combine the butter, powdered sugar, espresso powder, cinnamon, allspice, nutmeg, heavy cream, vanilla, and marshmallow fluff, and beat with a hand mixer until well combined and fluffy.
• To assemble the pies, spread 2-3 tablespoons of filling on the flat sides of half of the cookies. Sandwich with the remaining cookies.
• Enjoy!

Steps:

• Preheat oven to 350ºF.
• Lightly grease cookie sheet (I like to use multiples, no waiting for cool time) In a medium bowl, combine flour, cocoa powder, cinnamon, baking soda and salt.
• In a large bowl, cream butter, brown sugar and white sugar together until light and fluffy (this may take several minutes, depending on the strength of your mixer).
• Beat in eggs one at a time, mixing well.
• Mix in extracts.
• Combine instant coffee and water in a small bowl and stir until fully dissolved.
• Mix coffee into butter/sugar mixture.
• Gradually mix flour mixture into butter mixture.
• Set aside 1/2 cup of morsels (for sprinkling and making the cookies pretty), and stir remaining morsels into dough.
• Drop by cookie scoop (or by rounded teaspoonfuls) onto prepared pans.
• For visual effect, sprinkle a few of the reserved morsels onto each cookie.
• Bake for 10 to 12 minutes, or until edges look done but centers appear slightly underbaked (I find that after the first batch, consecutive batches may take as little as 6 minutes to bake- I watch them carefully to prevent overbaking).
• Allow to cool on pan for 5 minutes, then transfer cookies to a wire rack to finish cooling (be sure to eat at least one cookie while still warm!).