Chocolate Truffled Cookies
Featured in our Valentine's Blog The Ultimate Love Food: Chocolate
- 4 1oz squares unsweetened chocolate, chopped
- 2 cups semisweet chocolate chips, divided
- 6 tbs butter
- 3 eggs
- 1 cup coconut sugar
- 1 1/2 tsp vanilla extract
- 1/2 cup unbleached all purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- ½ tsp espresso powder (optional)
Combine unsweetened chocolate, 1 cup semisweet chocolate chips and butter in a bowl and melt over a double boiler. Stir until smooth, then remove from heat and set aside to cool.
In a large bowl, beat sugar and eggs for two minutes. Slowly add in chocolate mixture and vanilla. In a separate bowl, whisk flour, cocoa, baking powder, salt and espresso powder (if using)- gradually beat into chocolate mixture. Fold in remaining cup of chocolate chips. Cover dough and chill for 3 hours or until firm enough to handle.
Preheat oven to 350 degrees F. Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets 2 inches apart. Bake 9-12 minutes, or until lightly puffed. Set aside to cool. Optional: dust with salt or confectioner’s sugar.
Yields 36 Dark Chocolate Truffle Cookies
Recipe by: Malee Bringardner