Mocha Truffle Cookies
- Cook Time: 10 minutes
- Servings: 30 cookies
- Course: Dessert
Reynolds Kitchens tip
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- 1/2 cup butter
- 1/2 cup semisweet chocolate pieces
- 1 tablespoon instant coffee crystals
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 beaten eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate pieces
In a large saucepan melt butter and the 1/2 cup chocolate pieces over low heat. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla.
In a medium mixing bowl combine flour, cocoa powder, baking powder, and salt. Stir into coffee mixture. Stir in the 1 cup chocolate pieces.
Drop dough by rounded tablespoons onto cookie sheets lined with Reynolds® Parchment Paper.
Bake in a 350 degree F oven 10 minutes. Let cool 1 minute before removing from sheet.