Mocha Truffle Cookies combine the classic chocolate and coffee pairing into a tasty little cookie. Easy to make, perfect for any occasion!
Whenever I think about my grandma, aside from her baking prowess, two things come to mind. Wherever we went, we were always together, like joined at the hip together. I thought she was always following me, and I overheard her say how she thought it was cute how I always followed her. One thing for certain was how much we both loved coffee! After dinner, she and I would often enjoy a little cup of decaf together. I remember one of the last Christmases with her, we were sitting at the table, holding our dainty cups of coffee. She looked at me and not so subtly whispered ‘you know what we need with coffee? chocolaaaaaaate!’ It makes me smile just to think about it. She was so funny and so right on! The combination of chocolate and coffee is up there with chocolate and peanut butter or chocolate and milk (or chocolate and chocolate!)
Mocha Truffle Cookies would have been the perfect treat to enjoy with our coffee. They are a wonderful addition to any cookie platter, great for holiday cookie exchanges, or simply for any time the mood strikes. They are easy to make and chances are you already have the ingredients on hand. (If not, they are easy to keep at the ready for your Mocha Truffle Cookie emergencies).
A little instant coffee is added to the chocolate cookie dough to give them a mocha flair. The coffee flavor is present but not overpowering. If nothing else, the addition of coffee simply deepens and brings out the chocolate flavor even more! I used Maxwell House Instant Coffee, which is handy to keep in the pantry at all times. Not only is it a great flavor enhancer for chocolate baked goods, but you just never know when you might need a quick and easy coffee fix!
- ½ cup (1 stick) unsalted butter
- 1½ cups (9 ounces) semi-sweet chocolate chips, divided
- 2 to 3 teaspoons instant coffee granules
- 2 eggs
- ¾ cups granulated sugar
- ¾ cups packed brown sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- In a medium bowl, whisk together flour, cocoa, baking powder and salt.
- In a medium sauce pan, over low heat, melt butter and ½ chocolate chips. Remove from heat and stir until smooth. Stir in instant coffee and let sit for 5 minutes. Add eggs, sugar and vanilla, stirring until combined.
- Add flour mixture to butter mixture, gently folding until combined. Add remaining chocolate chips, and fold until incorporated.
- Refrigerate dough for 30 minutes to overnight.
- Preheat oven to 350F degrees. Line cookie sheet(s) with parchment paper and set aside.
- Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheet. Bake for 9 to 11 minutes, or until set and tops appear cracked. Cool for 1 minute on pan and then remove to a wire rack to cool completely.
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This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.