Mocha Truffle Cookies Recipe
- 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.
1 each: 66 calories, 3g fat (2g saturated fat), 10mg cholesterol, 29mg sodium, 10g carbohydrate (7g sugars, 0 fiber), 1g protein.
Reviews for Mocha Truffle Cookies
"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."
"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."
"I used 2 tablespoons of coffee & white chocolate chips and they were amazing. I couldn't make enough to keep everyone happy."
"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"
"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."
"I made these spur-of-the moment and they were great! I used instant espresso powder for more intense coffee flavor."
"Definitely worth making. Thanks ever so!"