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Mocha Truffle Cookies Recipe

Mocha Truffle Cookies Recipe

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 YIELD:66 servings


  • 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


  • 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.

Nutritional Facts

1 serving (1 each) equals 66 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 29 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Reviews for Mocha Truffle Cookies

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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."

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."

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."

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"

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."

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."

Reviewed Mar. 11, 2009

"Definitely worth making. Thanks ever so!"

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