Mocha Truffle Cookies

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.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 30

Calories: 1551.5

Dietary: 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.

Ingredients

1/2 cup Butter or margarine
1/2 cup Semisweet chocolate pieces
1 tablespoon Instant coffee crystals
3/4 cup Sugar
3/4 cup Brown sugar, packed
2 Eggs
2 teaspoon Vanilla
2 cup All-purpose flour
1/3 cup Unsweetened cocoa powder
1/2 teaspoon Baking powder
1/4 teaspoon Salt
1 cup Semisweet chocolate pieces

Directions

1
Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper or lightly grease them.
2
In a large saucepan, melt the butter and the 1/2 cup of semisweet chocolate pieces over low heat, stirring frequently until smooth.
3
Remove the saucepan from heat. Stir in the instant coffee crystals until completely dissolved. Allow the mixture to cool for about 5 minutes.
4
Stir in the granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
5
In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
6
Gradually stir the dry ingredients into the wet coffee-chocolate mixture until just combined.
7
Fold in the remaining 1 cup of semisweet chocolate pieces.
8
Drop dough by rounded tablespoonfuls onto the prepared cookie sheets, spacing them about 2 inches apart.
9
Bake for 10 minutes, or until the edges are set but the centers still look slightly soft.
10
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.

Keywords: mocha, chocolate, cookies, coffee, fudgy, baking, dessert, truffle, cocoa, sweet, indulgent, chewy, coffee-flavored, chocolate-chip, holiday-treat, easy-baking, rich, cafe-style, comfort-food, snack

Read it online: https://www.chefs-mate.com/recipe/mocha-truffle-cookies/