Chocolate Coffee Baton Cookies Recipes

COFFEE CHOCOLATE CHUNK COOKIES

Steps:

• For the cookies: Melt 1 stick of butter in a medium skillet over medium heat. Let it bubble up for 3 to 4 minutes, swirling the pan to keep the butter moving around. When the butter is a medium golden brown, remove the pan from the heat (the butter will continue browning in the pan over the next 30 seconds or so). Pour the butter and any solids in the bottom of the pan into a heatproof bowl and allow it to cool completely, about 30 minutes.
• Beat the remaining stick of butter, the brown sugar and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Reduce the speed to low and beat in the eggs and vanilla until smooth, scraping down the bowl if necessary to make sure everything is incorporated.
• With the mixer on medium-low speed, slowly drizzle in the cooled browned butter and mix until combined, about 1 minute.
• In a separate bowl, whisk the flour, instant coffee, baking soda and salt. With the mixer on low speed, slowly add the flour mixture to the dough and beat until totally incorporated, about 2 minutes. Stir in the chocolate chunks and pecans, if using, with a wooden spoon.
• Preheat the oven to 375˚ and line 2 baking sheets with parchment paper. Scoop heaping tablespoonfuls of dough onto the prepared pans, about 2 inches apart. Refrigerate until firm, about 15 minutes. Bake the cookies until golden brown, 9 to 10 minutes. Let cool 5 minutes on the baking sheets, then remove to a rack to cool completely.
• For the glaze: Combine the white chocolate chips and oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Stir in the vanilla. Pour the white chocolate into a resealable plastic bag and snip off a corner. Drizzle over the cookies. Let set 15 minutes.

COFFEE-TOFFEE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, espresso powder and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until smooth. Reduce the mixer speed to low, then gradually beat in the flour mixture until just combined. Stir in the dark chocolate chips and toffee bars.
• Roll the dough into 1 1/2-inch balls and arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are puffed and just set around the edges, about 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
• Melt the white chocolate chips in the microwave in 30-second intervals, stirring, until smooth. Drizzle over one side of each cookie and decorate with sprinkles. Refrigerate until set, about 30 minutes.

CHOCOLATE COFFEE BATON COOKIES

Steps:

• Sift together flour, coffee powder, salt and baking powder; set aside.
• Beat butter, brown sugar, and ¼ cup granulated sugar together until light and fluffy.
• Stir in flour mixture ½ cup at a time alternating with the cream.
• Cover, chill 3 to 3 1/2 hours.
• Heat oven to 375°F.
• Using approximately 3 tbsp for each, form dough into logs 3 inches long and 1 ½ inches in diameter.
• Place logs 2 inches apart on an ungreased baking sheet.
• Bake 8-10 minutes.
• Remove from baking sheet and cool on rack.
• In top of a double boiler combine the chocolate pieces, water and 2 tbsp sugar.
• Stir over hot water until chocolate melts.
• Add vanilla, remove from heat.
• Dip ends of each cookie into chocolate and then into chopped nuts.
• Place on wax paper until chocolate hardens.
• Store in air tight container.

CHOCOLATE COFFEE COOKIES

Steps:

• Set oven to 350°.
• Set oven rack to second-lowest position.
• Prepare/grease a large cookie sheet.
• Cream sugars with butter and shortening (about 2 minutes).
• Beat in egg and maple extract.
• In a bowl, sift dry ingredients, and add to the creamed mixture; beat until combined.
• Add in the chocolate chips and nuts.
• Drop by tablespoonfuls onto a greased cookie sheet.
• Bake for 8-10 minutes (don't overbake!).
• Cool and remove to a wire rack.