|Chocolate Truffle Cookie|
- 1-1/4 cups all purpose flour
- 3 T. plus 1 t. unsweetened cocoa powder
- 1/2 t. baking powder
- 1/2 teaspoon salt
- 1 lb. plus 4 oz. bittersweet chocolate, chopped
- 1/2 cup plus 2T. unsalted butter, softened at room temperature
- 2-1/4 cups sugar
- 6 large eggs at room temperature
- 1 T. vanilla extract
- 2 cups bittersweet (I used semi-sweet and cut the sugar down to a scant 2 cups) chocolate chips
- Preheat the oven to 350F
- In a medium bowl, sift together the flour, cocoa, and baking powder.
- Stir in the salt and set aside.
- In a heatproof bowl over a saucepan of very hot water, add the chocolate and stir until smooth and melted.
- Allow the chocolate to cool for 5 minutes.
- Combine the butter and sugar in the bowl of an electric mixer with the paddle attachment.
- Cream on medium speed until well combined.
- Add eggs, one at a time, mixing on medium speed until well incorporated.
- Increase the speed to high and beat a few minutes more until the mixture is light, creamy, and pale in color.
- Add the melted chocolate and vanilla, mixing only until combined.
- Remove the bowl from the mixer and fold in the dry ingredients.
- Fold in the chocolate chips.
- The batter is very soft at this point but will start firming up as it sits so start scooping the cookies as soon as you finish the batter.
- Use a 2 oz. ice cream scoop filling only 3/4 full, or a scant 1/4 cup dough for each cookie.
- Scoop onto parchment lined baking sheets, placing them about 2 ” apart.
- Flatten each mound slightly with your hand.
- Bake until the tops are evenly cracked and the cookies are softly set, about 14-16 minutes, rotating the pan halfway through the baking time.
- Remove the pans from the oven and cook on a wire rack.
- Once completely cooled, remove them from the baking sheet using a metal spatula.
Whipping the batter well as you incorporate the eggs results in a nice crackly top.
Don’t overwork the batter after you’ve added the flour or the cookies will be tough.
Don’t refrigerate the dough.