Then there are truffle cookies, which I guess aren’t exactly truffles, and they certainly aren’t made from underground fungus. They share some characteristics of the chocolates because they are, well, chocolate, and they’re a little denser than regular cookies.
But they’re darn good and they’re NOT very expensive to make!
· 4 oz (4 squares), unsweetened chocolate
· 2 cups semisweet chocolate chips, divided
· 6 T butter
· 3 eggs
· 1 cup sugar
· 3 t vanilla
· ½ cup flour
· 2 T sweetened cocoa powder
· ½ t baking powder
· ½ t salt
DirectionsOk, first we’re gonna do some melting. Take the unsweetened chocolate, 1 cup of the chocolate chips and the butter and melt them together. First, you should chop up the unsweetened chocolate into smaller pieces, just so it melts faster.
Now, you can either melt everything in the microwave or on the stove top. If you do the microwave, heat on high for 10 seconds and stir. Keep doing this in 10 second intervals until everything is almost but not completely melted. When it’s close, take it out and stir vigorously until whatever hasn’t melted melts.
If you use the stove top, put all these ingredients in a glass bowl. Put a small amount of water into a saucepan and put the bowl over the water so that its close but not actually touching. Heat on low, stirring regularly, until everything is melted together.
Set aside your melted chocolate and let it cool a little.
In a bowl, combine the eggs and sugar and mix with a hand mixer until everything is well blended and kinda fluffy – let’s say a couple minutes. Then add in the vanilla, along with your melted chocolate and mix that briefly, until it’s all combined.
Next, add in the flour, cocoa powder, baking powder and salt and mix until that’s combined, and then put away your hand mixer. Finally, take the remaining cup of chocolate chips and stir those in with a wooden spoon. Cover the bowl and put it in the fridge to cool – at least an hour, but if it’s easier you can do it overnight.
When you’re ready to bake, heat the oven to 350 and place the dough onto cookie sheets lined with parchment paper. Bake for about 10 minutes, until they’re firm, and then take them out of the oven and let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Makes 40 or so.
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