Mocha Rounds
60
cookies
1 hr 30 min
PREP TIME
03 hrs 50 min
TOTAL TIME

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

1 large Land O Lakes® Egg

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

How to make

  1. STEP 1

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

  2. 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.

  3. 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.

  4. STEP 4

    Heat oven to 350°F.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. STEP 9

    Dip cookies into melted chocolate, overlapping dark chocolate over white. Place onto cooling rack over waxed paper; let stand until set.

Nutrition

100Calories
7Fat (mg)
10Cholesterol (mg)
45Sodium (mg)
10Carbohydrates (g)
1Dietary Fiber
1Protein (g)

Reviews

Explore reviews from
our online community

  December 16, 2013

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.

— says Jane
Helpful?
  December 14, 2008

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!

— says Genice
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