Mocha Truffle Cookies

I don’t have too much to say today.  I’m in the midst of lots of studying to finish off my last semester of actual classes, so I’ll keep it short and sweet.  Let’s let the pictures speak for themselves, yeah?

These cookies I have posted before (with the most horrendous pictures and a very disorganized recipe), but Alex wanted me to make them for him, and it was a great opportunity to update the photos (and recipe, obviously).

I decreased the sugar slightly by substituting a bit of liquid stevia and decreased the flour a bit as they tend to be dry when using white whole wheat flour, which I use to make them slightly healthier.  With these changes comes a deeply rich chocolate cookie with a hint of coffee flavor with an almost brownie-like center and crisp exterior.  Hence the name truffle cookies!

These cookies are best with a tall glass of milk or a cup of coffee.  Now, go make ’em!  😉


What is your favorite coffee infused dessert?



Mocha Truffle Cookies

yields about 3 dozen cookies

Mocha Truffle Cookies

  • 1 3/4 cups white whole wheat flour
  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (1 stick) butter
  • 1/2 cup dark chocolate chips
  • 1 Tbsp instant espresso powder
  • 1 cup demerara sugar (or brown sugar)
  • 1/2 tsp liquid stevia (or 1/2 cup more sugar)
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup dark chocolate chips

Preheat the oven to 350ºF, and line two baking sheets with parchment paper.

In a medium bowl, stir the flour, cocoa, baking soda, and salt together. Set aside.

In a large saucepan, melt the butter and 1/2 cup of chocolate chips together over low heat.

Once melted, stir in the instant espresso powder, sugar, and liquid stevia, until smooth.

Remove from the heat, and stir in the eggs and vanilla extract, until smooth. Slowly add in the flour mixture, stirring until just combined. Fold in the 1 cup of chocolate chips.

Using a small cookie scoop (or tablespoon), scoop the dough onto the prepared baking sheets about 2 inches apart.

Bake at 350ºF for 8-10 minutes, until they appear slightly dry and cracked. Allow to cool slightly on the baking sheet before removing to a wire rack to cool completely.

Store leftovers in an airtight container.

adapted from my previous post.

  • christina

    good luck with the end of the semester…so exciting its almost done for good! love your photos- they are so beautiful! – Christina (Sisters Running the Kitchen)

    • melinda @cookingalamel

      Awe, thank you on all counts! :) I can’t WAIT to be done!