Mocha-scotch Truffle Cookies

Alright, I know I said I don't photo-blog (and you can tell by the quality of any pics I do post that I'm telling the truth). But I just couldn't post a recipe for these gems without a pic.

Friends of ours are having a baby soon (really soon) and some of us are coming together to provide freezer meals for them. And really, what's a freezer full of meals without a dessert option now and then? So I decided to make some cookies.

I took inspiration from another recipe which called for significantly less coffee. It also had nuts. Instead I increased the coffee granules in the recipe and used butterscotch chips. The result is a chewy, crispy cookie with a deep mocha flavour and a hit of unexpected butterscotch-y goodness. Yum!

Mocha-scotch Truffle Cookies

12 oz chocolate chips (not milk chocolate) - you could use a good dark chocolate
2 Tbsp butter
2 Tbsp instant coffee granules
3/4 C all purpose flour
1 tsp baking powder
1/2 tsp salt
3 eggs
1 C white sugar
1/4 C dark brown sugar
2 tsp vanilla extract
1 C butterscotch chips

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.