- Makes 30 cookies
- "These double-chocolate cookies have a soft trufflelike center, a crispy outside, and a delectable coffee flavor."
- 1/2 cup unsweetened butter, cut into small pieces
- 3 oz. semisweet chocolate, chopped, recommended (OR 3 oz semisweet chocolate chips)
- 1 1/2+ Tbsp instant espresso, sifted
- 3/4 cup sugar
- 3/4 cup packed dark brown sugar
- 2 beaten eggs, room temperature
- 2 tsp vanilla
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder, sifted (Dutch Process preferred)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 6 oz semisweet chocolate chips
- 2 Tbsp walnuts, finely chopped *(optional)
1. Preheat oven to 350F for regular pans and 325F for dark pans. Lightly grease 2 cookie sheets.
2. In the top of a double boiler, melt the butter and the 3 oz. of chocolate over barely simmering water, whisking/stirring until smooth. Remove from heat. Stir in espresso; cool 5 minutes.
3. Stir in the sugars, eggs, and vanilla.
4. In a medium mixing bowl, combine flour, cocoa powder, baking powder, and salt. Make a well in the middle of the dry ingredients and stir in the chocolate/espresso mixture.
5. Gently fold in 1 cup of semisweet chocolate chips.
6. Drop half the dough by rounded tablespoons onto the cookie sheets. Then gently fold in the walnuts, if using, and drop the remaining dough onto the cookie sheets. *Note: The walnuts are optional and can be omitted if desired.
7. Bake in the middle of the oven 10 minutes. Switch each cookie sheet to the alternate rack half way through baking time. ***Note: Bake 10 minutes if there are around 30 cookies in the batch. If the cookies are larger and there are less in the batch, around 20 - 22 cookies, you may need to bake them a little longer, about 11 minutes. DO NOT OVERBAKE! The cookies should remain very soft in the middle. The edges will get crunchy as they cool.
8. Let cool 1 minute in cookie sheets, then remove and transfer to wire rack to cool completely.
Storage: Store cookies in an airtight container with a slice of apple or white bread to keep them moist. Change apple or bread every other day.
Cookies can also be frozen. Wrap each cookie tightly in tin foil, then put in plastic bag, preferably zip lock.
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Source: Adapted from Better Homes and Gardens
Submitted By: Meryl
MOCHA TRUFFLE COOKIES