Best 5 Mocha Slice Cookies Recipes

MOCHA SLICE COOKIES

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.

DARK MOCHA COOKIES

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.

MOCHA CRACKLE COOKIES

Steps:

• In a microwave, heat the butter, chocolate and coffee until chocolate is melted; cool slightly. In a bowl, beat the eggs and salt; add sugar and brown sugar. Stir in chocolate mixture; mix well. , Combine flour and baking powder; gradually add to egg mixture to form a soft dough. Cover and refrigerate for 2 hours or until easy to handle., Roll dough into 3/4-in. balls. Roll in confectioners' sugar; place 2 in. apart on greased baking sheets. Bake at 350° for 12 minutes or until set. Remove to wire racks to cool.

MOCHA COOKIES

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.

SPICED MOCHA CHOCOLATE COOKIES

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) .