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Mocha Truffle Cookies

Author: chefs-mate Cooking Method: Baking Cuisine: Global Courses: Desserts

Difficulty: Intermediate

Servings: 30 Calories: 1551.5

Dietary:

V Vegetarian

Description

These Mocha Truffle Cookies are the ultimate treat for chocolate and coffee lovers. The dough starts with a luxurious base of melted butter and semisweet chocolate, deeply flavored with instant coffee crystals to enhance the cocoa notes. The result is a cookie that is soft, chewy, and intensely rich, almost like a bite-sized brownie. The addition of extra chocolate pieces ensures every bite has a gooey, truffle-like center.

Directions

Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper or lightly grease them.
In a large saucepan, melt the butter and the 1/2 cup of semisweet chocolate pieces over low heat, stirring frequently until smooth.
Remove the saucepan from heat. Stir in the instant coffee crystals until completely dissolved. Allow the mixture to cool for about 5 minutes.
Stir in the granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
Gradually stir the dry ingredients into the wet coffee-chocolate mixture until just combined.
Fold in the remaining 1 cup of semisweet chocolate pieces.
Drop dough by rounded tablespoonfuls onto the prepared cookie sheets, spacing them about 2 inches apart.
Bake for 10 minutes, or until the edges are set but the centers still look slightly soft.
Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 1551.5kcal

% Daily Value *
Total Fat 54.5g84%
Saturated Fat 25.3g127%
Cholesterol 93.2mg32%
Sodium 1703.3mg71%
Total Carbohydrate 247.3g83%
Dietary Fiber 20.6g83%
Sugars 131.8g
Protein 24.2g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use high-quality semisweet chocolate chips or chopped baking chocolate.

Do not overbake these cookies; they should remain soft and fudgy. If the bottoms start to brown too quickly, place a second rack underneath the cookie sheet.

The dough can be refrigerated for up to 24 hours before baking if you prefer a denser texture or need to prepare ahead. Add 1-2 minutes to the baking time if baking from cold.

Store cooled cookies in an airtight container at room temperature for up to 5 days.

Mocha Truffle Cookies