Sharing cookies with family & friends is fun, especially when they’re delicious Mocha Chocolate Truffle Cookies that I bake with my girls.

Cookie Philosophy

I love cookies. They are portion-controlled bits of food hugs. Sharing cookies is easy and so fulfilling…it plays to the food is love caring part of my soul. Cakes and cupcakes are good, don’t get me wrong, but there is such a variety of flavors and textures, mix-ins and toppings that cookies can have so they don’t get monotonous. And the best thing of all is that making cookies and eating cookies can be a shared experience. Cookies don’t have to be fancy to be wonderful, and home baked cookies, made with wholesome ingredients and baked with a special someone else…those are the best.

As a side note, the word “cookie” is derived from the Dutch word kwoekjes, meaning “little cake” (anglicized to “cookie” by the early 1700s). The British use the term “biscuit” just to mess up us Americans, who think of biscuits as a flaky Southern bread that’s served with butter or sausage gravy. No, actually “biscuit” is derived from Latin’s “bis coctus” or “twice baked” referring to a hard cake given to Roman armies in their rations. Hardtack, biscotti, mandelbrot, and zwiebacks are all from this lineage, and later small cakes and delicate wafers were added to this family of biscuits. The things you learn writing a blog…

Ahem…back to my point…

Sharing the baking experience

There is a zen-like quality to the magic that is baking…you mix ingredients, weighing and measuring carefully, you follow the recipe step-by-step, you get in the zone so as not to mess up. Distractions or inattention can be small and inconsequential or they can be disastrous (did I put in the baking powder? Yes? No? I’ll add more just in case…uh oh…). When I bake by myself, I’m doing it to produce something wonderful from disparate ingredients (that fulfills my creative side) and to give the people I love a food hug (that fulfills my nurturing side). But cooking with other people, especially with one or both of my daughters…now that’s a special time unto itself.

I’ve baked with my girls from the time they were very young. They’d get to stir the batter or help measure out flour, and then get to lick the spoon at the end as a treat (this of course was before the days when raw eggs were demonized). Cookies were especially fun because there were so many recipes from which to choose. The scientist in me loved to teach them about the math of cooking (“Look, four 1/4 cups is the same as one 1 cup. Neat, huh?!”), and the mom in me enjoyed watching them stir, scoop, bake, then share what they made. Yes there were mishaps, and yes I still tried to control the mess as much as I could, but the time we spent together was magic unto itself.

(Is there going to be a recipe here, or are you going to just blather on about zen and the art of baking cookies?)

Our family’s favorite cookie

Our favorite cookie recipe to make together was not the ubiquitous Nestle Tollhouse Chocolate Chip cookie, although we did like to make those (who doesn’t?). No, it’s from Better Homes & Gardens magazineMocha Chocolate Truffle Cookies. I found this recipe many moons ago as a new mom, and it’s a great recipe to start with if you don’t think you can bake cookies because it’s all manual, i.e., no fancy mixer needed to cream butter and sugar together. You just need a saucepan, a bowl, a spoon, a cookie sheet…well, maybe you do need a few things to make them…


mocha chocolate truffle cookies ingredients
the (somewhat) few items you need to make Mocha Chocolate Truffle Cookies


Portioning out Mocha Chocolate Truffle cookies for the freezer
Mocha Chocolate Truffle Cookies lined up to go into the freezer


What I like to do is the bake some/freeze some method…I’ll bake just enough for immediate consumption (usually 1-2 cookies per person), then freeze the rest of the mounds on a wax-paper lined cookie sheet. Once they’re frozen, store them in a ziplock-type bag. When you want wonderful warm chocolate goodness, take out however many you want and bake them at 325ºF for 13-16 minutes (there’s no need to defrost them first). Yum!


Ready to bake a small batch of Mocha Chocolate Truffle Cookies
When baking up just a few cookies, I use my toaster oven (please excuse my well-loved baking stone).


Plated Mocha Chocolate Truffle Cookies
Ready to share some Mocha Chocolate Truffle cookies


Now my girls are grown up…one has her own apartment and the other is a senior in college. I still cook and bake with them every chance I get. My older daughter lives close by, so I’ll bring her frozen cookie dough when I make it for myself, and hear her stories about her cooking and baking adventures. To my younger daughter I send care packages of baked goodies across the continent, and listen as she tells me of all the wonderful things she bakes for her friends.

Yes, my daughters are all grown up now, but in my heart I see them standing on a stool next to me, stirring a bowl of something as I teach them to hold the bowl with one hand so as not to make a mess. I see them answering my math questions (“If I wanted to only make half this recipe, which measuring cup should I use instead of the 1 cup measure?”). And I see their pride as they’re sharing cookies that they made with me. Food hugs! (Drying eyes now…)

Slainté! L’chaim! Cheers!


p.s. to my almost-graduate…Happy Birthday! Enjoy your tea and scones, and I’ll do the same on the other coast.

Mocha Chocolate Truffle Cookies

A true family favorite, these cookies will impress with their deep mocha flavor and crunchy-on-the-outside-soft-in-the-middle texture
Adapted from Better Homes & Gardens
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Cookies, Cookies, Cooking with Kids, Moms & Daughters
Servings: 60 cookies
Calories: 80kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment

  • small cookie scoop
  • half sheet baking pan
  • Silpat or parchment paper


  • 1/2 cup butter (4 oz, 113g), unsalt4ed
  • 1/2 cup semisweet chocolate pieces (3 oz, 86g)
  • 1 Tbsp instant coffee crystals
  • 3/4 cup sugar (5-1/4 oz, 150g)
  • 3/4 cup brown sugar (6-1/4 oz, 180g), packed
  • 2 large eggs, beaten
  • 2 tsp vanilla
  • 2 cups all-purpose flour (8-1/2 oz, 240g)
  • 1/3 cup unsweetened cocoa powder (1 oz, 28g)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup semisweet chocolate pieces (6 oz, 175g), or use the rest of a 12 oz package


  • In a large saucepan, melt butter and the 1/2 cup chocolate pieces over low heat. Remove from heat, then stir in coffee crystals; cool 5 minutes.
  • Stir in sugars, eggs, and vanilla.
  • In a medium mixing bowl combine flour, cocoa powder, baking powder, and salt. Stir into coffee mixture. Stir in the 1 cup chocolate pieces.
  • Using a small cookie scoop, portion dough by rounded tablespoons onto a half sheet baking pan lined with a Silpat or parchment paper.
  • Bake in a 350ºF oven 10-12 minutes. Let cool 1 minute before removing from sheet.
  • Transfer cookies to a wire cooling rack to cool completely. Serve and enjoy!

Recipe Notes

I get 60 portions of cookies using my 1 Tbsp cookie scoop, but the original recipe said their yield was 30 cookies leading me to believe that they made bigger mounds. I find that the 1 Tbsp size is plenty because these cookies are rich. I'll leave it to you to decide which way you'll go, but don't say I didn't warn you!
These cookies freeze well (both raw and baked), If you do freeze them raw, just bake them at 325ºF for 13-16 minutes (there's no need to defrost them first).
Did you make this recipe? Please share your pictures with the world on your social media outlets, tag me at @scotch_scones (on Instagram, Pinterest, and Twitter) or @scotchandsconesblog (on Facebook), and use the hashtag #scotchandsconesblog. I can’t wait to see your creations!
(Visited 62 times, 1 visits today)


  1. Pingback: Easy as Pi (Day) – Scotch & Scones

  2. Pingback: In a Jam – Scotch & Scones

  3. Pingback: Crumbling Cookies – Scotch & Scones

  4. Pingback: Roll ’em! – Scotch & Scones

  5. Pingback: Passover Treats: Flourless Chocolate Walnut Cookies - Scotch & Scones

  6. Pingback: Play with your food: Baking Homemade Challah - Scotch & Scones

  7. Pingback: Roll 'em: Cinnamon Roll Cookies - Scotch & Scones

Leave A Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.