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Ingredients
| unsweetened baking chocolate squares: 4 1oz squares (chopped) |
| semisweet chocolate chips (chips): 1 cup |
| salted butter: 6 Tbl |
| eggs: 3 |
| granulated sugar: 1 cup |
| vanilla extract: 1 1/2 tsp |
| all-purpose flour (unsifted): 1/2 cup |
| unsweetened cocoa powder (sifted): 2 Tbl |
| baking powder: 1/4 tsp |
| salt: 1/4 tsp |
| semisweet chocolate chips (chips): 1 cup |
Chocolate Truffle Cookies
Credit: AllRecipes
User rating:
"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)."
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Prep Time
15 min -
Cook Time
10 min -
Servings
36 serving(s)
Tags
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.