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Mocha Truffle Cookies Recipe
Mocha Truffle Cookies Recipe photo by Taste of Home
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Mocha Truffle Cookies Recipe

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3.5 7 8
Publisher Photo
Cocoa and coffee come together deliciously in these treats preferred by my husband. I like to make extras to tuck in gift baskets for friends and family.
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES:66 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES: 66 servings

Ingredients

  • 1/2 cup butter, cubed
  • 1-1/2 cups semisweet chocolate chips, divided
  • 2 to 3 teaspoons instant coffee granules
  • 2 eggs
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Nutritional Facts

1 each: 66 calories, 3g fat (2g saturated fat), 10mg cholesterol, 29mg sodium, 10g carbohydrate (7g sugars, 0 fiber), 1g protein.

Directions

  1. In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from the heat; stir until smooth. Stir in coffee granules; cool for 5 minutes. Stir in the eggs, sugars and vanilla. Combine the flour, cocoa, baking powder and salt; fold into the chocolate mixture with remaining chocolate chips.
  2. Drop by round teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until tops appear slightly dry and cracked. Cool for 1 minute before removing to wire racks to cool completely. Yield: about 5-1/2 dozen.
Originally published as Mocha Truffle Cookies in Country Woman Christmas Annual 1999, p30


Reviews for Mocha Truffle Cookies

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
asubramanian User ID: 8680757 240677
Reviewed Dec. 30, 2015

"The dough is very difficult to mix after you add 2/3 of the dry ingredients to the wet ingredients — it broke my wooden spatula. The resulting "dough" is quite crumbly and cannot simply be dropped on to cookie sheets. You should chill it for at least 30 minutes, and even then, you must squeeze and roll it in your hand to form a sticky mass — and then form the cookie.

In addition, with high-quality choc. chips (e.g., Callebaut) and cocoa powder (organic, undutched), the recipe calls for far too much of the chips and powder. You can easily reduce the amount of chips and cocoa powder by half and get a more nuanced flavor."

MY REVIEW
apple3891 User ID: 4432469 29894
Reviewed Dec. 17, 2012 Edited Dec. 22, 2013

"Awesome recipe! A little crunch on the outside and smooth texture inside. I used 2 tsp of espresso powder instead of the instant coffee and they were amazing."

MY REVIEW
jesskat3 User ID: 1291631 84976
Reviewed Jan. 13, 2011

"I used 2 tablespoons of coffee & white chocolate chips and they were amazing. I couldn't make enough to keep everyone happy."

MY REVIEW
Aljesbob User ID: 58669 34121
Reviewed Dec. 7, 2010

"Maybe but you really have to be a coffee fan, the mocha is intense and I love coffee. I would tone the amount down. BTW, I did use 3 teaspoons"

MY REVIEW
1DomesticGoddess User ID: 2778356 34827
Reviewed Dec. 13, 2009

"This past weekened I made these cookies, but was disappointed to see how dry they were the very next day. The cookies were good the first day; especially after I tried a few shortly after I had removed them from the oven, as they were warm and oh so chocolately, (I loved the melted chocolate chips inside the cookies) but after a day or so, my husband and I did not care for them. I'm sorry that I wasn't able to give these cookies a much better review, but I am glad to see others enjoyed them."

MY REVIEW
CookieMonster87 User ID: 2613498 109979
Reviewed Aug. 18, 2009

"I made these spur-of-the moment and they were great! I used instant espresso powder for more intense coffee flavor."

MY REVIEW
dedaniel37 User ID: 3078366 77384
Reviewed Mar. 11, 2009

"Definitely worth making. Thanks ever so!"

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