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Mocha Truffle Cookies

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Submitted by shiveringstunned

Triple-chocolate mocha truffle cookies with melted chocolate, cocoa powder, chocolate chips, and instant coffee. Fudgy, intensely rich, and coffee-laced.

YIELD

2 1/2 dozen

PREP

15 min

COOK

15 min

READY

30 min

These mocha truffle cookies hit you with chocolate from three directions: melted semi-sweet chocolate in the batter, cocoa powder in the dry ingredients, and a full cup of chocolate chips folded in at the end. The instant coffee crystals tie it all together with a bitter, roasty edge that makes the chocolate taste even more chocolatey. That’s not an accident. Coffee amplifies chocolate flavor the way salt amplifies sweetness.

Melting the butter and chocolate together in a saucepan before building the dough is what gives these a truffle-like texture. The melted chocolate creates a denser, fudgier cookie than creamed butter alone would. Let the mixture cool for five minutes after stirring in the coffee crystals so the sugar dissolves evenly and the eggs don’t cook when added.

These cookies are intentionally underbaked at 10 minutes. They’ll look soft and slightly shiny on top when you pull them, almost like they’re not done. They are. That’s the truffle texture. Overbake them and you lose the fudgy center that makes these special.

Pro Tips

  • Use instant coffee crystals, not ground coffee. Ground coffee won’t dissolve and leaves gritty bits throughout the cookies.
  • Let the cookies cool on the baking sheet for a full minute. They’re too soft to move immediately and will fall apart.
  • The dough is very sticky. Lightly greasing your hands or using a cookie scoop makes portioning much easier.
  • These taste even better the next day once the coffee flavor has had time to develop.

Variations

  • Roll the dough balls in powdered sugar before baking for a crinkle cookie look.
  • Use espresso powder instead of instant coffee for a stronger, more sophisticated coffee punch.
  • Add chopped walnuts or toasted hazelnuts alongside the chocolate chips for crunch.

Ingredients

½ 118
CUP ML BUTTER
or margarine
½ 118
CUP ML SEMI-SWEET CHOCOLATE
pieces, null, null *
1 15
TABLESPOON ML INSTANT COFFEE
¾ 177
CUP ML SUGAR
¾ 177
CUP ML BROWN SUGAR
packed *
2 2
LARGE LARGE EGGS
2 10
TEASPOONS ML VANILLA EXTRACT
2 473
79
CUP ML COCOA POWDER
unsweetened
½ 2.5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML SEMI-SWEET CHOCOLATE
pieces, null, null *

Directions

In a large saucepan melt margarine or butter and the ½ cup chocolate pieces over low heat.

Remove from heat. Stir in coffee crystals, cool 5 minutes.

Stir in sugars, eggs and vanilla. In a medium mixing bowl combine flour, cocoa powder, baking powder, and salt.

Stir into coffee mixture.

Stir in the 1 cup chocolate pieces. Drop dough by rounded tablespoonfuls onto lightly greased cookie sheets.

Bake in a 350℉ (180℃). oven 10 minutes.

Let cool 1 minute before removing from sheet.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 635 38% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 167mg 56%
Sodium 349mg 15%
Total Carbohydrate 30g 30%
Dietary Fiber 4g 16%
Sugars g
Protein 23g
Vitamin A 17% Vitamin C 0%
Calcium 5% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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