10 February 2010

Holy Moly Chocolate Truffle Cookies

If you don't like chocolate, steer clear of this cookie.  It packs a punch that would put even the most lovesick chocoholic into a cocoa coma.  But, over at our house, we'll keep eating 'em as long as there' milk in the fridge!

Chocolate Truffle Cookies
Adapted from Pure Flavor by Kurt Beecher Dammeier

4 oz unsweetened chocolate, chopped
6 tbsp unsalted butter, chopped
2 sups semisweet chocolate chips
1/2 cup plus 1 tbsp all-purpose flour
1/2 tsp cocoa powder
1/4 tsp baking powder
1/4 tsp salt
3 large eggs
1 cup sugar
1 1/2 tsp vanilla extract

Combine unsweetened chocolate, butter, and 1 cup chocolate chips in a glass bowl over a saucepan filled with 1 inch water.  Over low heat, melt chocolate and butter, stirring often, until smooth.  Remove from heat and set aside.

In a medium bowl, sift together flour, cocoa powder, baking powder and salt.

Using a stand mixer fitted with the paddle attachment, mix eggs and sugar on medium speed until thick and light in color.  Add vanilla and chocolate mixture.  Add the dry ingredients and mix on low until just incorporated.  Fold in remaining 1 cup of chocolate chips.  Let the dough rest for 30 minutes.

Preheat the oven to 350 and grease or line a baking sheet.  Scoop dough into 1 inch balls and drop them 2 inches aparet onto the baking sheet.  With the palm of your hand, lightly flatten the dough balls, this will help them bake evenly.

Bake for 8-10 minutes or until cookies are shiny and darker in the center.  Watch them carefully so that you can pull them out as soon as they turn shiny, this will guarantee a gooey center.  Cool the cookies on the baking sheeet for 5 minutes before carefully transferring them to a cooling rack with a spatula.

**These cookies will keep in an airtight container at room temperature for up to 5 days.