“CAUTION: For Serious Chocolate Lovers only, the chocoholics of the world, like my husband, Bill! There is some very serious, luscious chocolate going on in this little cookie!
These are a cross between a truffle candy and a cookie. It is a cookie but there is very little flour in the recipe. The surface is like a cookie but the inside is like a truffle. The inside is supposed to be very soft, so don’t think that it’s undercooked.
Bill has a hard time sharing these! I have to make two batches if I plan on giving any away! One bite, and he rolls his eyes and says he thinks he died and went to heaven!
Before you bake them you can dip the tops in mini chocolate chips, coconut, chopped nuts, powdered sugar, or top them with cherries, or they are delicious just left plain. Do whatever you feel like or use whatever you have on hand! After they are baked you can decorate them even more like a truffle with frosting and glazes. Enjoy!”
Makes: 44 cookies
1/2 cup butter
4 ounces unsweetened baking chocolate
1 cup semi-sweet chocolate chips
1 cup sugar
2 teaspoons vanilla extract
1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 cup dark chocolate chips
1. Preheat oven to 350º.
2. In the microwave melt the butter, unsweetened baking chocolate, and semi-sweet chocolate chips for 2 minutes.
3. Remove and stir vigorously until smooth. Set aside.
4. In a large bowl on medium speed of mixer, beat the eggs, sugar, and vanilla extract until thick and fluffy for about 2 minutes.
5. Add the chocolate mixture and beat until well mixed.
6. In a small bowl combine the flour, baking powder, salt, and unsweetened cocoa powder.
7. Add this to the chocolate mixture and beat on low-speed until blended and a dough is formed.
8. Fold in the dark chocolate chips on low-speed for just a few seconds.
9. Transfer the dough into a covered dish and refrigerate it for ½ hour.
10. Use a rounded cookie scoop (1 ½ tablespoons) to make small one-inch balls.
11. Dip the tops of the balls in various toppings of your choice or leave them plain, then place them on ungreased cookie sheets two inches apart and bake them for 8–10 minutes.
It is very important to not over-bake these cookies. They should look just puffed and a little cracked on top. They will harden more as they cool.
12. Remove them from the oven and let them rest in the cookie sheets on the counter for 2-3 minutes, then remove the cookies to a wire rack to finish cooling.
13. Store the cookies in a tin on top of the counter.
Chocolate Truffle Cookies
Servings Per Recipe: 44
Amount Per Serving: 1
Calories from Fat: 53
* % Daily Value *
* Total Fat 6g 9%
* Saturated Fat 4g 19%
* Cholesterol 18mg 6%
* Sodium 39mg 2%
* Total Carbohydrates 12g 4%
* Dietary Fiber 1g 2%
* Protein 1g 2%
* Sugars 10g
* Vitamin A 2%
* Vitamin C 0%
* Calcium 1%
* Iron 2%
* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
This recipe is made for me, a serious chocolate lover, there is a whole lot of chocolate crammed into these little cookies-yum!
to Lily: oh no! Another chocoholic like my husband! ha-ha! And I adore vanilla! But I think I could be in the minority? …. not sure. But I hear swoons from chocolate fans eating this truffle cookie! 🙂