Mocha Truffle Cookies
"These double-chocolate cookies have a soft truffle-like center, a crispy outside, and a delectable coffee flavor."
1. Preheat oven to 350°F (325°F for dark pans). Lightly grease 2 cookie sheets.
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 Tbs. 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)
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 in the middle; 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.
Source of recipe:
Better Homes and Gardens