Chocolate Truffle Cookies

I’m a sucker for chocolate in all forms. These cookies have a distinct chocolate taste and a great texture. I bet you can’t eat just one.

Chocolate Truffle Cookies

Chocolate Truffle Cookies

Chocolate Truffle Cookies
Servings: 2 1/2 dozen
Prep time: 20 minutes
Rest time: 2 hours
Total time: 3 hours

Ingredients:

  • 1/2 cup (67 grams) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 oz unsweetened chocolate, chopped (I used Ghirardelli 100% Cacao Unsweetened)
  • 6 tablespoons unsalted butter, cut into small pieces
  • 2 cups semisweet chocolate chips, divided
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla

Directions:

  1. Sift together the flour, cocoa, baking powder, and salt. Set aside.
  2. Melt the butter, unsweetened chocolate and 1 cup of the chocolate chips in a microwave safe bowl. I used 2 minutes at 50% power and stirred every 30 seconds or so. Set aside to cool briefly.
  3. In the bowl of a stand mixer combine the sugar, eggs and vanilla and beat on medium for 2 minutes. Reduce the speed as low as it will go and add the melted chocolate/butter mixture. Next add the flour mixture. Increase speed until just combined. Remove the bowl from the mixer and stir in the remaining cup of chocolate chips.
  4. Cover bowl with plastic wrap and chill for 2 hours.
  5. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  6. Using a #40 disher scoop chilled chocolate mixture out on the the baking sheets. You should be able to get about 15 per sheet. These cookies don’t spread much so they can be a little closer to each other than you would normally do.
  7. Bake each sheet for 12 minutes, rotating the pan halfway through cooking.
  8. Cool cookies on pan for 10 minutes before transferring to a cooling rack. They will be gooey inside for hours after baking.

Notes:
This recipe is based on one that appeared in Gourmet magazine in the early 2000s.

My disher tends to get gunked up after a few cookies because the dough/batter is so dense. I use a container of hot water every 3 or 4 scoops to rinse the disher and that helps get through the batches of cookies without dislodging the sweeper arm.

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