Chocolate Mocha Truffle Cookies
1/4 c. butter, cubed
1/4 c. semisweet chocolate chips
1 1/2 tsp. instant coffee granules
1/3 c. sugar
1 egg, beaten lightly
1 tsp. vanilla extract
1/3 c. brown sugar
1 c. flour
2 Tbls. + 2 tsp. baking cocoa
1/4 tsp. baking powder
1/8 tsp. salt
1/3 c. toffee bits
1 ounce dark chocolate, for melting
Melt butter and chocolate chips in small pan on the stove over low heat. Stir until smooth.
Stir in the coffee granules until dissolved and let cool for 5 minutes.
Transfer to a large mixing bowl. Add brown sugar, white sugar, eggs, and vanilla. Mix well.
In a separate bowl, combine flour, cocoa, baking powder, and salt; add to the chocolate mixture and stir well. Stir in the toffee bits.
Drop onto cookie sheet in tablespoon size drops. (I found a melon baller works really well for this job.)
Bake at 350 degrees for 8-10 minutes. Cool cookies 1 minute before transferring to a cooling rack.
When completely cool, drizzle with dark chocolate.
Makes 15 cookies.