Sunday, February 13, 2011

Chocolate Truffle Cookies

Growing up we weren't a big dessert family.  We had cakes on birthdays and pies at the holidays but in general sweets were not a huge deal with us.  There are some exceptions for me.  The first being my best friend, Nicoll's chocolate chip cookies and as a close second I must admit that I cannot, and I mean absolutely cannot, pass up chocolate truffles.  When I saw this recipe on I knew it was something I had to try. 

After I bought all of the ingredients and debated getting an insulin shot to be a side for these rich treats, I was ready to get started.

Chocolate Truffle Cookies

4 (1 ounce) squares unsweetened chocolate, chopped 
1 cup semisweet chocolate chips 
6 tablespoons butter 
3 eggs 
1 cup white sugar 
1 1/2 teaspoons vanilla extract 
1/2 cup all-purpose flour 
2 tablespoons unsweetened cocoa powder 
1/4 teaspoon baking powder 
1/4 teaspoon salt 
1 cup semisweet chocolate chips 

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.  
  1. 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.

These cookies are delightfully rich and as Dolly Parton states in Steel Magnolias, " serve them with a side of ice cream to cut the sweetness"
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1 comment:

  1. These were delicious! Thanks from the Averbuchs/McCracken! We love you.