Mocha-Toffee Truffle Cookies
Source of Recipe
Better Homes and Gardens Christmas Cookies, 2001
Recipe Introduction
"These treats have a soft center, a crisp outside and a delectable coffee flavor."
My Notes: These are very good, but rich! They taste kind of like a fudgey brownie. I don't really think they need the chocolate drizzle, but I did go ahead and melt a Hershey bar and lightly drizzled them, because it made them look pretty. I wasn't positive how much toffee bits to use (they came in a 10 oz. bag), so I used 3/4 of a cup because that's all I had. The coffee taste is not strong at all, to me anyway. It's a very stiff dough, but they were easy to make.
List of Ingredients
1/2 cup butter (no substitutes)
1/2 cup semisweet chocolate chips
1 Tablespoon instant coffee crystals
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (4 1/2 ounce) package English toffee pieces (like Skor or Heath)
4 ounces milk chocolate -- melted (optional)
Recipe
Heat oven to 350 degrees.
Melt the butter and chocolate pieces in a large saucepan over low heat. Remove from heat.
Stir in coffee crystals; cool 5 minutes.
Stir in the granulated sugar, brown sugar, eggs and vanilla.
Combine flour, cocoa powder, baking powder, and salt in a medium mixing bowl. Stir into coffee mixture.
Stir in the toffee pieces.
Drop by rounded tablespoonfuls 2 inches apart onto a lightly greased cookie sheet (a cookie scoop works well).
Bake for 10 minutes. Let cool 1-2 minutes on cookie sheet. Transfer to wire racks and cool completely.
If desired, drizzle with melted milk chocolate; let stand till chocolate is set.
Makes 30.
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at toom temperature for up to 1 week or freeze undrizzled truffles up to 3 months. Thaw, then, if desired, drizzle with melted milk chocolate.
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