Recipe by: Kevin Barr (website)

“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).”

Chocolate Truffle Cookies
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Chocolate Truffle Cookies
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Servings Prep Time Cook Time Ready In
36 15m 10m 2h
Servings Prep Time
36 15m
Cook Time Ready In
10m 2h
Servings: Units:
Ingredients
Ingredients
Servings: Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe Notes

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

INGREDIENT TAGS: unsweetened chocolate, semisweet chocolate chips, butter, eggs, white sugar, vanilla extract, all-purpose flour, cocoa powder, baking powder, salt, semisweet chocolate chips

Recipe Categories: Brownies, Chocolate Chip Cookies, Chocolate Cookies