Are you all set for Christmas? Are your gifts wrapped? Cards in the mail? Cookies baked? Or, are you looking for just one more treat to make? If so, you should try these Chocolate Truffle Cookies. They are chocolaty without being overly sweet thanks to the addition of unsweetened chocolate, which helps to offset the sweetness of the semi-sweet chocolate and sugar.
One thing you will definitely need to make these cookies is time. Once the batter is made it needs to be refrigerated for at least 3 hours so it can become firm enough to handle, but, it’s worth the time. The final result is a cookie similar to a truffle, firm on the outside and soft on the inside.
These cookies were part of a box of treats I mailed to a friend. Included in the box were the Chocolate Covered Pretzels and Candied Nuts I posted about earlier this week. Also included were Peanut Butter Blossoms. All wonderful homemade treats to gift to anyone on your list and can easily be made this last weekend before Christmas.
Chocolate Truffle Cookies
12oz. bag of semi-sweet chocolate chips
4 oz. unsweetened chocolate, chopped
1/3 cup unsalted butter, cubed
1 cup sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1/2 cup flour
2 tablespoons cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
Confectioners’ sugar for dusting (optional)
In a microwave, melt 1 cup of the chocolate chips, unsweetened chocolate and butter; stir until smooth and let cool for 10 minutes.
In a large bowl beat the sugar and eggs on medium speed until well blended. Beat in the cooled chocolate mixture and vanilla extract.
In a separate bowl whisk together the flour, cocoa, baking powder and salt. Gradually beat this into the chocolate mixture. Once fully incorporated stir in the remaining chocolate chips. Cover and refrigerate for at least 3 hours.
Preheat the oven to 350 F and line 2 baking sheets with parchment paper. Using a cookie scoop, scoop the dough (it will be quite firm) and then roll into a ball and place on the prepared baking sheet. Bake for 10-12 minutes, until cookies have puffed and are set. Cool on the pan for 3 minutes and then transfer to a wire rack to cool completely. Dust with confectioners’ sugar, if using.
Recipe from Taste of Home