Chocolate Truffle Cookies

From the blog For Love of the Table

4 oz. unsweetened chocolate, chopped

6 T. (3 oz.) unsalted butter, cut into small pieces

2 c. (12 oz.) semi-sweet chocolate chips, divided

1/2 c. (2 oz.) all-purpose flour

2 T. (10 g.) unsweetened cocoa powder (not Dutch-processed)

1/4 t. baking powder

1/2 t. salt

1 c. sugar

3 eggs

1 1/2 t. vanilla

Melt the unsweetened chocolate, butter and half of the chocolate chips in a heavy saucepan over very low heat (or in the microwave in a microwave safe bowl), stirring occasionally. Set aside to cool.

Combine the flour, cocoa, baking powder and salt. Set aside.

Using a stand mixer fitted with the whisk attachment, beat together the sugar, eggs and vanilla until pale and very fluffy (about 2 minutes at high speed). Mix in the melted chocolate mixture. Sift the dry ingredients into the bowl and fold until just combined. Stir in the remaining chips. Let stand at room temperature until the mixture sets up enough to be scooped and hold a mounded shape. If your kitchen is cool…and your eggs were refrigerator cold…this will only take a few minutes.

Portion the dough using a small cookie scoop (see note). Scrape the scoop against the bowl to make level, evenly sized scoops. Arrange the scoops of dough on a parchment lined baking sheet, spacing 1 1/2 inches apart. Bake in a 350° oven until puffed and just set—do not over bake! The cookies are done when the dough has lost its wet shine and the cookies have puffed slightly. Start checking at about 7 minutes. Immediately slide the parchment off of the baking sheet and onto wire racks to let the cookies cool completely. Makes 4 to 6 dozen—depending on the size of your scoop.

Notes:

I make these cookies with Ghirardelli unsweetened (100 %)…it comes in convenient 4 oz. bars…Ghirardelli semi-sweet chips (the 60% are a bit too strong in this cookie)…and Hershey’s Cocoa. But any good brand of chocolate will work.
A cookie scoop with a capacity of 2 teaspoons will produce 6 dozen cookies and tablespoon-sized scoop will produce 4 dozen. I like to make smaller cookies at Christmas when they will be part of a large platter of many different cookies…and the larger size during the rest of the year when I’m only making one kind of cookie (for my own “cookie jar”, for example)
The cookies may be scooped and baked right away, or scooped, chilled and then rolled into smooth balls once the dough is firm enough to handle. If chilling the dough, place all of the scooped dough onto a single parchment-lined cookie sheet. It’s OK for the cookies to be quite close together since they will not be baked on the sheet they are chilled on. Bake the chilled dough exactly as you would the freshly scooped dough.

(Recipe adapted from Gourmet, December 2000)

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As published on forloveofthetable.com