Chocolate Truffle Cookies


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If you love chocolate, you’ll love these cookies. Be warned: the dough is massively hard to work with! Loads of work but definitely worth it.

ingredients.

  • 4 squares (1 oz. each) unsweetened chocolate, chopped
  • 2 c. semi-sweet chocolate chips, divided
  • 6 T. butter
  • 3 eggs
  • 1 c. granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 1/2 c. flour
  • 2 T. unsweetened cocoa powder
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • granulated or powder sugar

directions.

  1. In a microwave or metal bowl set over a pan of simmering water, melt unsweetened chocolate, one cup of semi-sweet chocolate chips and butter, stirring occasionally until smooth. Remove from heat and set aside to cool.
  2. In a large bowl whip or beat eggs and sugar until thick and pale, about two minutes. Stir in vanilla and cooled chocolate mixture.
  3. In another bowl combine flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup of chocolate chips. Cover dough and chill for at least one hour.
  4. Preheat oven to 350 degrees. Form chilled dough into 1-inch balls. Roll in granulated sugar. (Optional.)
  5. Place on ungreased cookie sheets two inches apart. Bake 9 to 11 minutes. Let cool on baking sheets five minutes before transferring to wire racks to cool completely. (Note: if you opt not to roll the dough in sugar before baking, you can sprinkle with powder sugar when the cookies come out of the oven.)

I chilled the dough for about six or seven hours and found that it was extremely hard to remove from the bowl once chilled. The dough is very sticky. I kept chipping away at the mound of dough with a wooden spoon all the while chocolate dough bits flew onto the floor, and I had to chase my dog Odie away as he tried to vacuum up the dough.

Once I was able to chip enough dough off the mound, I found it impossible to roll more than one ball of dough at a time without getting a thick film of chocolate dough across the palms of my hands. I literally washed my hands about 50 times while baking these cookies. Also, I got a blister on my hand from using a wooden spoon to try to dig at the dough. Ouch!

I rolled the first dozen balls of dough in granulated sugar (which I think looks the best) but gave up after that. It was entirely too much work just attempting to ‘roll’ the dough, let alone take the second step of rolling the sticky balls of dough in sugar.

Recipe rating:

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