Chocolate Truffle Cookies

Perfect for a bake sale or with your afternoon tea.

Recipe Summary Chocolate Truffle Cookies

A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them).

Ingredients | Chocolate Chip Cookie Recipe Card

4 (1 ounce) squares unsweetened chocolate, chopped

1 cup semisweet chocolate chips

6 tablespoons butter

3 eggs

1 cup white sugar

1 ½ teaspoons vanilla extract

½ cup all-purpose flour

2 tablespoons unsweetened cocoa powder

¼ teaspoon baking powder

¼ teaspoon salt

1 cup semisweet chocolate chips

Directions

In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.

Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.

Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Info | Chocolate Chip Cookie Recipe Card

prep: 15 mins cook: 10 mins additional: 1 hr 35 mins total: 2 hrs Servings: 36 Yield: 3 dozen

TAG : Chocolate Truffle Cookies

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