If you like your chocolate treats rich and dense, then these chocolate truffle cookies are right up your alley! These cookies are like little fudge pillows, with crisp edges and chewy centers...just how we like them.
We don’t make them too often (because we invariably end up eating the whole batch), but when we do, we make sure to make extra, since they get gobbled down by everyone we share them with. Perfect for both the casual get-together and the more sophisticated soirée, these bite-sized sweets are pure, decadent bliss - we can't keep this show-stopping recipe a secret any longer, so check them out and see for yourself!
Chocolate Truffle Cookies
Yield: 3-4 dozen
- 1 3/4 cups semi-sweet chocolate chips, divided
- 1 cup sugar
- 1/2 cup all-purpose flour
- 3 eggs, room temperature
- 4 oz. unsweetened chocolate, roughly chopped
- 6 tablespoons unsalted butter, room temperature
- 1 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- powdered sugar, optional
- Set up a double-boiler with a heatproof bowl set over a small saucepan of simmering water and melt 1 cup chocolate chips with chopped chocolate and butter.
- Cook until melted and smooth, then remove from heat.
- Combine flour, cocoa powder, baking powder and salt in a small bowl and set aside.
- In a large bowl or mixer, beat together eggs and sugar until thick and ribbony. About 2 minutes.
- Mix in melted chocolate and vanilla extract.
- While mixing continuously, gradually add dry, flour ingredients into the wet mixture and beat until just incorporated.
- Fold in remaining chocolate chips.
- Cover dough and refrigerate for at least 1 hour (or overnight), or until dough is firm enough to shape into balls.
- [Once dough is chilled] Preheat oven to 350º F.
- Using a lightly floured spoon or your hands, begin forming even-sized balls and transfer them to 1-2 baking sheets.
- Place baking trays in oven and bake for 9-11 minutes, or until cookies are puffed up and just set.
- Remove from oven and let cool 5 minutes, before transferring cookies to wire racks.
- Let cool and serve as is, or dust with powdered sugar before serving.
Recipe adapted by Taste Of Home