Mocha Rounds
A trio of flavors-espresso, chocolate and cinnamon-team up, creating cookies with adult flavor.
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Ingredients
Cookie
1 tablespoon milk
1 1
2 teaspoons instant espresso powder or coffee granules1 cup sugar
1 cup Land O Lakes® Butter, softened
2 (1-ounce) squares semi-sweet baking chocolate, melted
2 1
2 cups all-purpose flour2 teaspoons ground cinnamon
1
4 teaspoon baking powder1
4 teaspoon saltCoating
6 (1-ounce) squares white baking bar, melted
8 teaspoons shortening
6 (1-ounce) squares semi-sweet baking chocolate, melted
How to make
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STEP 1
Combine milk and espresso powder in bowl. Let stand 5 minutes to soften.
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STEP 2
Combine sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk mixture and egg; continue beating until well mixed. Add 2 ounces melted chocolate; continue beating until well mixed. Add flour, cinnamon, baking powder and salt; beat at low speed until well mixed.
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STEP 3
Divide dough in half; shape each half into 7 1/2-inch long roll. Wrap each roll in plastic food wrap. Refrigerate 1-2 hours or until firm.
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STEP 4
Heat oven to 350°F.
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STEP 5
Cut rolls into 1/4-inch slices with sharp knife. Place 1 inch apart on ungreased cookie sheets. Bake 10-12 minutes or until set. Cool completely.
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STEP 6
Place white baking bar and 4 teaspoons shortening in bowl. Microwave on Medium (50% power) 1 minute; stir. Continue microwaving, stirring every 10 seconds, until melted and smooth.
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STEP 7
Dip cookies into melted white baking bar. Place onto cooling rack over waxed paper to set. Let stand 10-15 minutes or until coating is firm.
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STEP 8
Place 6 ounces semi-sweet baking chocolate and remaining shortening in bowl. Microwave on Medium (50% power) 1 minute; stir. Continue microwaving, stirring every 10 seconds, until melted and smooth.
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STEP 9
Dip cookies into melted chocolate, overlapping dark chocolate over white. Place onto cooling rack over waxed paper; let stand until set.
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