Kelli, a local reader from Springfield, emailed me a few months ago and wanted to know if I could duplicate a chocolate truffle cookie from the Mudhouse. The Mudhouse is an amazing coffee shop in Springfield. My favorite drink of theirs is the Mocha Nut - frozen coffee with hazelnut, almond and macadamia nut syrups, and whipped cream.
And here we go, talking about coffee again. It's making me sad. Coffee and I had some good times together.
The beans smell so good. I can't stop sniffing them.
Continuing on with the cookies...I didn't make it to the Mudhouse location that has the cookies, because it's downtown Springfield and I rarely venture down there. But I will, soon! I really need to try one of those cookies, because Kelli says they're amazing.
I made my own version of chocolate truffle cookies using Hershey's Aerated Milk Chocolate Kisses.
They're pretty much like regular Kisses, but they have an airier, creamier center. I pressed the candies into the centers of the cookies after they finished baking.
The cookie dough is rich and chocolatey, and uses very little flour. The main ingredient is ground up chocolate graham crackers. I loved the texture of the graham cracker in these cookies. I also used cocoa powder and melted chocolate chips in the batter. That makes a triple chocolate batter!
Makes these. They'd be great for upcoming cookie exchanges!
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup unsweetened cocoa powder
2/3 cup semisweet chocolate chips, melted
2 tablespoons corn syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 sleeve chocolate graham crackers, finely ground
1/3 cup all purpose flour
28 chocolate kisses or chocolate truffles
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 1 minute. Beat in egg, cocoa powder, chocolate, corn syrup, vanilla, baking soda and salt until well combined. Beat in graham cracker crumbs and flour until just combined. Chill dough in freezer for 30 minutes.
Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.
Drop rounded spoonfuls of dough onto cookie sheets. Bake 12 minutes or until well risen, and set. Cool 2 minutes. Press a chocolate into the center of each cookie. Transfer cookies to wire racks to cool completely.
Makes 28 cookies