A friend of mine comes to visit for a week every year in the spring. Before she arrives, I am always on the lookout for dishes to make while she is visiting. We both share a love of all things chocolate so when I found the recipe for these Chocolate Truffle Cookies, I knew I would have to make them for her.
There is an enormous amount of chocolate in these cookies. I’m sure that is why they are so rich and delicious. They contain 3 types of chocolate, including bittersweet, semi-sweet, and cocoa powder. When fresh out of the oven, the center is gooey and melty, just like a truffle. The next day they are not as gooey, but still soft and rich and dense with a strong chocolate taste.
Dark chocolate is supposed to be very good for you because it contains antioxidants. That is why I wanted to make these cookies for my friend. It was purely an unselfish decision on my part out of consideration for her well-being. Yes, that’s it. I’m sure that is why I made them. Now neither of us are deficient in antioxidants. In fact, we may just have a surplus. I love working on getting healthy. Don’t you?
CHOCOLATE TRUFFLE COOKIES
1 1/4 c all-purpose flour
- 3 Tbsp. plus 1 tsp. unsweetened cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 20 ounces bittersweet chocolate, finely chopped
- 10 Tbsp. unsalted butter, at room temperature
- 2 1/4 c granulated sugar
- 6 eggs, at room temperature
- 1 Tbsp. vanilla extract
- 2 c semisweet chocolate chips
- Preheat oven to 350 degrees. Line 2 or 3 baking sheets with parchment paper. (This is very important. I used cooking spray and the cookies slid all over the cookie sheets into 1 big cookie).
- In a medium bowl, sift together the flour, cocoa powder, and baking powder.
- Whisk in the salt and set aside.
- Melt the chocolate by microwaving on 50% power, stirring every 30 seconds, until completely melted and smooth. (Be sure to follow this exactly so chocolate doesn’t burn). Allow the chocolate to cool for 10 minutes.
- Meanwhile, combine the butter and sugar in the bowl of an electric mixer and cream on medium speed until pale and fluffy, about 3 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Increase speed to high and beat for 3 minutes, until the mixture is very light, creamy, and pale in color, scraping the bowl down as needed (the mixture will resemble a custard).
- Reduce the mixer speed to low and add the melted chocolate and vanilla extract, mixing just until combined.
- Use a rubber spatula to fold in the dry ingredients.
- Fold in the chocolate chips.
- Scoop the cookies into 1 1/2-ounce mounds (or a scant 1/4 c) about 2 inches apart on the prepared baking sheets. (Start scooping the cookies as soon as you finish making the batter. The batter is very soft at first, but it starts firming up quickly as it sits, which will make it more difficult to scoop. For this reason, don’t refrigerate dough.)
- Bake the cookies until they are evenly cracked all over the tops and softly set, 10-12 minutes, rotating the pan halfway through the baking time. (Bake cookies immediately after the dough is mixed and scooped).
- Allow the cookies to cool completely before removing them from the baking sheets with a metal spatula. The cookies can be stored in an airtight container at room temperature for up to 5 days.
Recipe found on Brown Eyed Baker’s Blog