I loved this as a base recipe. I made a few changes to the recipe to give it a more chocolaty flavor:
on a double boiler, I melted 2 cups of dark belgian chocolate.....once melted, I blended it with 1/2 a cup of butter, then added 2 teaspoons of madagascar vanilla. I also added 1/8 teaspoon of chili powder for a kick (you don't taste it but your cookie will have a deeper flavor :))
Next add 2 c of sugar, then your 4 eggs
I used 1 3/4 c of flour with 2 teaspoons of baking powder and the 1/2 teaspoon of salt...I sifted the dry ingredients together a few times before adding to the wet.
Chill in the fridge for a couple of hours. Once out, roll your cookies into a ball with about an 1 1/4 inch in diameter and roll that sucker in powdered sugar....just completely dunk and roll. You'll get a nice crinkled look once you take them out of the oven. They should look like white powdery truffles before you bake them :)
When it came to baking time, I would let the cookies bake for about 8 minutes...when they are underdone. This will make sure they stay insanely soft! Cool them on a wire rack and enjoy :)
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I loved this as a base recipe. I made a few changes to the recipe to give it a more chocolaty...