Maui Girl Cooks

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti

Mocha Truffle Cookies

4 Comments

“These are decadent!”  a comment from one of my coworkers

It’s been a long day, so this will be a quick post.  I took these cookies to work today, & they were a hit.  These cookies are great if  you…

… are craving cookies.

… are craving chocolate or mocha.

… need a quick dessert to take to a potluck.

… want to surprise your friend with cookies.

… you had a light dinner and feel like a little dessert.

… you get the idea!

Close up of cookies

Mocha Truffle Cookies

1/2 cup unsalted butter
1/2 cup chocolate chips {I use Ghirardelli 60% Bittersweet}
3 tsp instant coffee {I use 2 packets Starbucks Via}
2/3 cup granulated white sugar
2/3 cup packed light brown sugar
2 eggs, lightly beaten
2 tsp vanilla extract
2 cups whole wheat pastry flour
4 tbsp plus 4 tsp unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp kosher salt
2/3 cup Heath Bits ‘o Brickle Toffee Bits
Maldon salt {optional, but a delicious addition}

In a large microwave safe bowl, melt butter & chocolate chips; stir until smooth, and then stir in coffee and stir until dissolved; let cool for 5 minutes.  Add sugars, eggs and vanilla.  Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well.  Stir in toffee bits. 

Drop by rounded tablespoonfuls about 2 inches apart {I prefer to weigh my cookie balls, making them 1 1/4 ounces each.} onto a baking sheet sprayed with nonstick spray, or lined with parchment or Silpat.  Sprinkle a pinch {2-3 flakes per cookie} of Maldon salt flakes on top of cookies.

Bake cookies at 350 degrees for 8-10 minutes, or until edges are set.  Cool for 1 minute on the cookie sheet, and then remove to a wire rack to cool completely.  Makes about 24.

Notes:
~ To melt butter and chocolate chips, I microwave on 50% power for 1 minute, stir and then do another minute at 50% power.  Microwaves vary, so your timing may be different.
~ Add chopped nuts if you like.
~ You can adjust the coffee up or down to your taste.
~ Don’t overbake!  I take the cookies out of the oven when the edges are set {slightly firm}.  The middle will be soft {that’s where the “truffle” part comes in}.
~ You can freeze the cookies.  They are particularly delicious if you take them out of the freezer and wait for a couple of minutes before eating.  Their texture is dense, fudgy and GOOD!

Cookie close up

Bon appetit!

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4 thoughts on “Mocha Truffle Cookies

  1. Yum! These are perfect for my chocolate cravings 😀 Thanks for sharing!

  2. Pingback: Roasted Pears {with the oven off!} | Maui Girl Cooks

  3. Pingback: Gifts for the Foodies on Your List | Maui Girl Cooks

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