Mocha-Scotch Truffle Cookies
While tweaking another recipe to boost the flavor and remove the nuts, I created this delicious cookie. Crispy, chewy, chocolatey, with just the right hit of butterscotch.
While tweaking another recipe to boost the flavor and remove the nuts, I created this delicious cookie. Crispy, chewy, chocolatey, with just the right hit of butterscotch.
- Carbohydrate 39.2122323936729 g
- Cholesterol 53.2983333333333 mg
- Fat 3.71618168163297 g
- Fiber 0.276714047216037 g
- Protein 2.3065446758976 g
- Saturated Fat 1.95760854488413 g
- Serving Size 1 1 Serving (105g)
- Sodium 134.533656493129 mg
- Sugar 38.9355183464569 g
- Trans Fat 0.393948013466714 g
- Calories 199 calories
Step-by-step
- Preheat oven to 325F and line a couple of baking sheets with parchment paper.
- Using a double boiler (or not), melt together the chocolate, butter and coffee granules. Set aside to cool.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- Beat the eggs (I used my stand mixer, but an electric hand mixer would work) and slowly add the sugars. Beat for a few minutes until light coloured. Add the cooled chocolate mixture and beat until smooth. Scrape down the bowl and add the vanilla.
- On low speed (or by hand) add in the flour mixture and butterscotch chips until just combined.
- Drop by tablespoonfuls onto prepared sheets (the batter is thick and sticky), about 2 inches apart. Bake one sheet at a time for 15-18 minutes, until the cookies are set at the edges and still slightly squidgy in the centre (they will take on a crackled appearance).
- Cool on a wire rack (slide the parchment onto it to make it easier), and enjoy.
Standard chocolate chip cookies rely on creaming solid butter and sugar to build a stable air-aerated matrix, but truffle-style cookies operate more like a flourless cake. Melting the chocolate alongside butter breaks down the cocoa solids while dispersing the fat evenly, allowing instant coffee granules to dissolve completely into the lipid phase rather than leaving gritty specks in the final crumb. This warm mixture must cool before hitting the eggs, otherwise residual heat will prematurely coagulate the proteins and scramble the whites.
- Whipping the whole eggs with granulated and dark brown sugar for several full minutes incorporates mechanical air, which is essential because the minimal flour ratio provides very little structural gluten.
- Bake these at 325F rather than a standard 350F; lower heat prevents the high sugar content from burning before the centers set.
- Pull the pans from the oven when the edges appear firm and crackled while the centers remain soft, roughly 15 to 18 minutes.
- Substituting milk chocolate for the specified dark chocolate chips introduces excess dairy solids and sugar, which alters the moisture balance and makes the cookies spread too thin.
Slide the hot parchment paper directly onto a wire cooling rack once the baking sheet comes out of the oven. Letting the cookies rest on the pan causes residual bottom heat to overbake the centers, destroying that signature fudgy interior.
