A true family favorite, Mocha Chocolate Truffle Cookies have a deep mocha flavor and crunchy-on-the-outside-soft-in-the-middle texture. Rich and chocolatey!
I love cookies. They are portion-controlled bits of food hugs.
Sharing cookies is easy and so fulfilling...it plays to the "food is love" caring part of my soul. Cakes and cupcakes are good, don't get me wrong, but there is such a variety of flavors and textures, mix-ins and toppings that cookies can have so they don't get monotonous.
And the best thing of all is that making cookies and eating cookies can be a shared experience. Cookies don't have to be fancy to be wonderful, and home baked cookies, made with wholesome ingredients and baked with a special someone else...those are the best.
Why is it called a cookie?
According to What's Cooking America, the word "cookie" is derived from the Dutch word kwoekjes, meaning "little cake" (anglicized to "cookie" by the early 1700s). The British use the term "biscuit" just to mess up us Americans, who think of biscuits as a flaky Southern bread that's served with butter or sausage gravy.
No, actually "biscuit" is derived from Latin's "bis coctus" or "twice baked" referring to a hard cake given to Roman armies in their rations. Hardtack, biscotti, mandelbrot, and zwiebacks are all from this lineage, and later small cakes and delicate wafers were added to this family of biscuits. The things you learn writing a blog...
Ahem...back to my point...
Our family's favorite cookie
Our favorite cookie recipe that my family loves is not the ubiquitous Nestle Tollhouse Chocolate Chip cookie, although we do like to make those (who doesn't?).
No, it's from Better Homes & Gardens magazine...Mocha Chocolate Truffle Cookies. I found this recipe many moons ago as a new mom.
It's a great recipe to start with if you don't think you can bake cookies because it's all manual, i.e., no fancy mixer needed to cream butter and sugar together. You just need a saucepan, a bowl, a spoon, a small cookie scoop, a half sheet baking pan...well, maybe you do need a few things to make them.
Baking cookies now and later
What I like to do is the bake some/freeze some method...I'll bake just enough for immediate consumption (usually 1-2 cookies per person), then freeze the rest of the mounds on a wax-paper lined cookie sheet. Once they're frozen, store the cookie balls in a ziplock-type bag.
When you want wonderful warm chocolate goodness, take out however many you want and bake them at 325ºF for 13-16 minutes (there's no need to defrost them first). Yum!
Mocha Chocolate Truffle Cookies bake up with a softly crackly exterior and a soft interior. Fresh out of the oven they're rich and melty, with an intense chocolate flavor underscored with coffee. It's a cookie worthy of the name.
Share this bit of portion-controlled food hug with someone you love!
Slainté! L’chaim! Cheers!
p.s. to my almost-graduate...Happy Birthday! Enjoy your tea and scones, and I'll do the same on the other coast.
Mocha Chocolate Truffle Cookies
- ½ cup unsalted butter, (4 oz, 113g)
- ½ cup chocolate chips, see Recipe Notes (3 oz, 85g)
- 1 Tbsp instant espresso powder
- ¾ cup granulated sugar, (5-1/4 oz, 150g)
- ¾ cup brown sugar, packed (6-1/4 oz, 180g)
- 2 large eggs, beaten
- 2 tsp vanilla extract
- 2 cups all-purpose flour, (8-1/2 oz, 240g)
- ⅓ cup unsweetened cocoa powder, (1 oz, 28g)
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup chocolate chips, or use the rest of a 12 oz package (6 oz, 170g)
- In a large saucepan, melt the butter and the 1/2 cup chocolate pieces over low heat. Remove from heat, then stir in espresso powder. Cool for 5 minutes.
- Stir in the sugars, eggs, and vanilla.
- In a medium mixing bowl combine flour, cocoa powder, baking powder, and salt. Stir into chocolate mixture. Stir in the 1 cup of chocolate chips.
- Bake in a 350ºF oven 10-12 minutes. Let the cookies cool for 1 minute before removing from the sheet pan.
- Transfer cookies to a wire cooling rack to cool completely. Serve and enjoy!