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Chocolate Truffle Cookies

  • Author: Cookies & Cups
  • Yield: 24 cookies 1x

Ingredients:

  • 4 ounces unsweetened chocolate, chopped
  • 2 cups semi-sweet chocolate chips, divided
  • 6 tablespoons butter, cubed
  • 3 eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup all purpose flour

Instructions:

  1. Place unsweetened chocolate, 1 cup of chocolate chips, and the butter in a large, heat-safe bowl on top of a pot of simmering water (double boiler). Stir constantly until the chocolate is melted and smooth. Remove from heat and set aside to cool slightly.
  2. In a medium bowl combine the eggs, sugar and vanilla. Whisk to 2 minutes until pale in color and slightly thickened. Alternately you can do this step using your stand mixer and whisk attachment.
  3. Pour the egg mixture into the melted chocolate and stir to combine.
  4. Add in the cocoa powder, baking powder, salt, and flour. Stir until combined and smooth.
  5. Fold in the remaining chocolate chips.
  6. Cover the bowl with plastic wrap and chill at least 1 hour.
  7. When you’re ready to bake preheat the oven to 350°F, and line a baking sheet with parchment paper.
  8. Remove the cookie dough from the refrigerator and using a medium (2 tablespoon) sized cookie scoop, portion out the dough, dropping onto the prepared baking sheet, about 2 inches apart. If you do not have a cookie scoop, you can portion out the dough with a spoon and roll into balls before placing onto the baking sheet.
  9. Bake for 9-10 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for 3-5 minutes and then transfer to a wire rack to cool completely.

Notes:

recipe from all recipes

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