Chocolate Truffle Cookies

SUBMITTED BY: Kevin Barr PHOTO BY: TereChu

"A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them)."

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	2 Hrs

SERVINGS & SCALING

Original recipe yield: 3 dozen

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INGREDIENTS

4 (1 ounce) squares unsweetened chocolate, chopped
1 cup semisweet chocolate chips
6 tablespoons butter
3 eggs
1 cup white sugar
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips

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DIRECTIONS

In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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REVIEWS

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Reviewed on Oct. 28, 2003 by MELLANE_4

This a great recipe for RICH, chocolately cookies. Have a glass of milk nearby. As an added suggestion, I used a 2 Tbsp. cookie scooper to make larger balls of dough and I rolled them in powdered sugar before I baked them. Baking them for 10-12 minutes should bake them enough since they are larger than the 1-inch recipe recommended cookie size. I gave them out to friends and brought them into work....everyone raved and asked for the recipe. The larger cookies yield about 2 dozen+.

7 users found this review helpful

Reviewed on May 16, 2006 by cookieman

I think these are the greatest, very quick and easy to make, they're especially a hit with all the ladies. I've been making these for over 2 years now and I still get raves over them. Recently I've started dissolving about a teaspoon of instant coffee granules into the vanilla extract and I've also started adding an extra egg, which makes the cookies more moist and they seem to hold together better and longer, this is a great help because I often ship these to friends and family around the country.

4 users found this review helpful

Reviewed on Jan. 30, 2003 by ASTROBOY

I've made these cookies several times, and each time I have to bring along copies of the recipe. Almost everyone has said these are the most delicious cookies they've ever had.

4 users found this review helpful

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