Mocha Rounds

Mocha Rounds

A trio of flavors-espresso, chocolate and cinnamon-team up, creating cookies with adult flavor.

1:30prep time 3:50total time
5 dozen cookies
353 Ratings

Ingredients

Cookie

1 tablespoon milk
1 1/2 teaspoons instant espresso powder or coffee granules
1 cup sugar
1 cup LAND O LAKES® Butter, softened
2 (1-ounce) squares semi-sweet baking chocolate, melted
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt

Coating

6 (1-ounce) squares white baking bar, melted
8 teaspoons shortening
6 (1-ounce) squares semi-sweet baking chocolate, melted

Directions

Combine milk and espresso powder in small bowl. Let stand for 5 minutes to soften.

Combine sugar and butter in large mixer 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. Reduce speed to low; add flour, cinnamon, baking powder and salt. Beat until well mixed.

Divide dough in half; shape each half into 7 1/2-inch long roll. Wrap each roll in plastic food wrap. Refrigerate until firm (1 to 2 hours).

Heat oven to 350°F. Cut rolls into 1/4-inch slices with sharp knife. Place 1 inch apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until set. Cool completely.

Place white baking bar and 4 teaspoons shortening in small microwave-safe bowl. Microwave on MEDIUM for 1 minute; stir. Continue microwaving, stirring every 10 seconds, until melted and smooth. Dip cookies into melted white baking bar. Place on cooling rack over waxed paper to set. Let stand until coating is firm (10 to 15 minutes).

Place 6 ounces semi-sweet baking chocolate and remaining shortening in small microwave-safe bowl. Microwave on MEDIUM for 1 minute; stir. Continue microwaving, stirring every 10 seconds, until melted and smooth. Dip cookies into melted chocolate, overlapping dark chocolate over white. Place on cooling rack over waxed paper to set.

Nutrition Facts (1 cookie)

Calories: 100

Fat: 7g

Cholesterol: 10mg

Sodium: 45mg

Carbohydrates: 10g

Dietary Fiber: 1g

Protein: 1g

Recipe #10718©1999Land O'Lakes, Inc.

Recipe Comments & Reviews

The cinnamon taste is strong. Brought them to the teachers, and they adored them. I often make the peppermint double dips, look the same, and those are well loved too. but I make balls, and flatten them, instead of slicing the refrigerated logs of dough. i've been making this double dipped recipe for 9 years now.
I started baking cookies about 6 years ago around the holidays. Every year since then friends and family always make sure that these cookies are on my list to make again!
Have been making this cookie for probably 10 years, and it may be one of the best, if not the best cookie on the site! Found it in a LOL cookbook years ago.

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