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REC: Mocha Truffle Cookies....

Veteran Member
11245 posts
Joined: Dec 19, 2005


Posted to Thread #1728 at 11:50 pm on May 8, 2006

These are totally decadent. Deeply delicious, rich and chocolatey.


"These double-chocolate cookies have a soft trufflelike center, a crispy outside, and a delectable coffee flavor."


1/2 cup butter (I use unsalted)
1/2 cup semisweet chocolate pieces (I use 3 oz semisweet chocolate, chopped)
1 tablespoon instant coffee crystals (I use 1 1/2 Tbsp instant espresso)
3/4 cup sugar
3/4 cup packed brown sugar
2 beaten eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (I use Dutch processed)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces (I use Ghirardelli semisweet chocolate chips)


1. Preheat oven to 350 F (325 F for dark pans). Lightly grease 2 cookie sheets.

2. In a large saucepan, (I use double boiler), melt butter and the 1/2 cup chocolate pieces over low heat, stirring until smooth. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla.

3. In a medium mixing bowl combine flour, cocoa powder, baking powder, and salt. Stir into chocolate/coffee mixture. Fold in the 1 cup chocolate pieces. Drop dough by rounded tablespoons onto cookie sheets.

4. Bake about 10 minutes. (Cookies should remain very soft, almost raw to the touch in the centers; the edges will get crunchy as they cool).

5. Let cool 1 minute before removing from sheets to a wire rack to cool completely.

Makes 30 cookies.

From Better Homes and Gardens - Edited by Meryl

A balanced diet is equal parts of milk and dark chocolate.

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