Crisp on the outside, gooey on the inside, these mocha-flavored cookies from Pamela Jessen in Calgary, Alberta are the perfect treat for chasing away winter doldrums. Why not invite a friend over some snowy afternoon to share a plateful and a cup of coffee?
- 1/4 cup butter, cubed
- 1/4 cup semisweet chocolate chips
- 1-1/2 teaspoons instant coffee granules
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons plus 2 teaspoons baking cocoa
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup English toffee bits or almond brickle chips
- 1 ounce milk chocolate, melted
- 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. Yield: 15 cookies.
Originally published as Mocha Truffle Cookies in Cooking for 2 Winter 2006, p33
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