3/4 stick (6 T.) Unsalted Butter, cut into small pieces
2 C. (12 oz.) semi-sweet chocolate chips
1/2 C all-purpose flour
2 T. Unsweetened natural cocoa powder (not dutch processed)
1/4 t. baking powder
1/2 t. salt
1 C. sugar
3 eggs
1 1/2 t. vanilla
Instructions
Melt the unsweetened chocolate, butter and 1 cup chocolate chips in a heavy saucepan over very low heat, stirring occasionally. Set aside to cool.
Combine the flour, cocoa, baking powder and salt. Set aside.
With a whisk or an electric mixer, beat together the sugar, eggs and vanilla until pale and frothy (about 2 minutes using an electric mixer.) Mix in the melted chocolate mixture and then the flour mixture until well combined. Stir in the remaining cup chips. Cover and chill until firm – 2 hours or overnight.
Roll the dough into 1-inch balls with dampened hands and arrange the balls 2 inches apart on parchment-lined baking sheets. Bake in a 350° oven until puffed and just set – do not over bake! The cookies are done when the dough has lost its wet shine. Start checking at about 9 minutes. Immediately slide the parchment off of the baking sheet and onto wire racks to let the cookies cool completely. These cookies should be soft and fudge-y insides – not cake like.
Serving
Suggestions
Makes 6 dozen.
Originally Submitted
3/30/2009
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