These cookies were gooey, chocolatey, rich and wonderful. Cale doesn't love chocolate, but every once in a while I can get him on board the chocolate train, with an all chocolate cookie. The original recipe is from Gourmet and uses all unsweetened chocolate. I would have loved it that way, but I prefer my chocolate dark. Cale on the other hand likes milk chocolate and because I didn't want to eat the entire batch of cookies all.by.myself I made them a little
These cookies had a dense texture once they had cooled completely. They were the perfect accompaniment to a cold glass of milk. These cookies are delicious, but not for the weak of heart. Eating just one cookie is a very satisfying treat. Eating two, is chocolate bliss.
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Chocolate Truffle Cookies
adapted from Gourmet
2 ounces unsweetened chocolate squares
2 ounces bittersweet chocolate
2 cups semi-sweet chocolate chips, divided
1/3 cup butter
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
confectioners' sugar (optional)
In a double boiler or microwave, melt unsweetened chocolate, bittersweet chocolate and 1 cup (6 oz) chocolate chips and butter. Once melted and combined cool for 10 minutes.
Whisk the flour, cocoa, baking powder and salt in a separate bowl. Set aside.
In a mixing bowl, beat sugar and eggs for two minutes. Beat in vanilla and cooled chocolate mixture. Add in dry ingredients and mix until well combined. Stir in remaining chocolate chips.
Cover and chill chocolate dough for at least 3 hours or overnight.
Remove 1 cup of dough and roll into 1" balls. Place on an ungreased baking sheet.
Bake at 350º for 10-12 minutes, or until lightly puffed and set. The cookie might look underdone in the middle still. Cool on baking sheet for 3-4 minutes before moving to a wire rack to cool completely. Repeat with remaining dough.
Dust with confectioners sugar if desired.