Wednesday, August 18, 2010

Mocha Truffle Cookies

This afternoon I was looking for a recipe of something yummy to bring to a meeting tonight. Several years ago, my parents gave me a magazine filled with cookie and bar recipes. I have found this magazine to be a treasure trove of grand recipes! Actually, I've started writing in my magazines and cookbooks. Every time I try a new recipe, I write the date or occasion I made the recipe for, the turn-out, and anything I did (or would do in the future!) differently. It has been really helpful! This was a brand new recipe I had never made, but hey, the combination of chocolate and coffee has to be good, right? :) Well, it is! This is a very rich, dense cookie. Not the kind of cookie I can eat ten of and still be feeling fine. (Not that I have lots of experience eating ten cookies at a time or anything...;) I would recommend cutting the baking time down a little. Maybe 7 1/2 minutes instead of 9-11 minutes. Some of it depends on your oven. Pull the cookies out when they still look a tad bit glossy, but are set. Don't wait for them to crack on the top (like the original recipe directs) or else they might be overdone. Again, I learned this from experience. :) So without further ado, here she is:


  • 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


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.

Drop by round teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees for 7½ minutes or until set. Devour!

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