“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!

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!

Bon appetit!