CHOCOLATE TRUFFLE COOKIES

Chocolate Truffle Cookies

A very rich chocolate cookie for any true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer.

Yield: 3 dozen

4 (1 ounce) squares semi-sweetened chocolate, coarsely chopped

1 + 1 cup milk chocolate chips

6 tablespoons butter

3 eggs

1 cup white sugar

1 1/2 teaspoons vanilla extract

1/2 cup all-purpose flour

2 tablespoons unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

In the microwave or in a metal bowl over a pan of simmering water, melt semi-sweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth.
Remove from heat and set aside to cool.
In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes.
Stir in the vanilla and the chocolate mixture until well mixed.
Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture.
Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
Preheat oven to 350 degrees.
Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets 2 inches apart.
Bake for 9 to 11 minutes.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.