Here’s the second no-brainer cookie of the day. It’s a small batch version of an old favorite called Mocha Truffle Cookies – one of the easiest recipes in the world. Okay, maybe not that, but still easy and very good.
Small Batch One Bowl Mocha Truffle Cookies
4 tablespoons (56 grams) unsalted butter
1 1/2 oz (44 grams) semi-sweet chocolate
1/2 tablespoon instant coffee crystals
1/4 cup plus 2 tablespoons (70 grams) granulated sugar
1/4 cup plus 2 tablespoons (75 grams) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (25 grams) unsweetened natural cocoa powder
1 cup (125 grams) all purpose flour (weigh or spoon and gently sweep)
1/2 cup semi-sweet chocolate chips or 3 oz of dark chocolate, chopped
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Melt butter and chocolate together in a microwave-safe bowl. Add instant coffee and beat with a spoon. Beat in both sugars, then beat in the egg and vanilla (again with spoon, no mixer required). Add the baking powder and salt and mix with the spoon – make sure there are no clumps of yucky baking powder. Add the cocoa powder and stir until it’s mixed in, then stir in the flour and the chips. Drop by tablespoons onto the cookie sheet and bake on center rack for about 10 minutes – don’t overbake. Overbaking these cookies ruins them. When you take them out of the oven they should be kind of shiny and appear slightly underbaked. Let them cool and set.
Makes about 16 cookies (or so).