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.
~3 Sides of Crazy~

I wish I had a picture – it’s on my old computer in storage while we travel.

They look like a brown chocolate chip cookie though. The flavor is richer and the texture creamier though.