Chocolate Truffle Cookies from Dahlia Bakery


1 1⁄4 cups all-purpose flour
3 tablespoons plus 1 teaspoon unsweetened cocoa powder
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1 pound plus 4 ounces bittersweet chocolate, chopped
1⁄2 cup plus 2 tablespoons unsalted butter, softened
2 1⁄4 cups granulated white sugar
6 large eggs at room temperature
1 tablespoon pure vanilla extract
2 cups bittersweet chocolate chips


Preheat oven to 350 degrees Fahrenheit.

 Sift together the flour, cocoa, baking powder, and salt.  Whisk to combine.  Melt the chocolate in either a double broiler or the microwave, stirring occasionally until smooth and melted. Allow chocolate to cool for 5-10 minutes.  Beat butter and sugar with a mixer until light and fluffy.  Add eggs one at a time, beating well after each addition.  Scrap down the sides of your bowl as needed.  Add the melted chocolate and vanilla extract and mix until just combined.   Remove bowl from mixer and add the dry ingredients. Fold in by hand using a rubber spatula.  Fold in chocolate chips.

Line cookie sheet with waxed paper. Start scooping the cookies as soon as you finish making the batter. The batter is very soft at first, but it starts firming up quickly as it sits, which will make it more difficult to portion. The easiest way to portion the cookies is with a 2- ounce ice cream scoop. Pack the scoop only about three- quarters full. Or use a scant 1 ⁄4 cup or 11 ⁄2 ounces of cookie dough for each cookie.

If you are baking in batches, don’t refrigerate the scooped dough, but leave them at room temperature. These cookies will not spread properly if the dough is chilled first.

Bake the cookies until they are evenly cracked all over the tops and softly set, 13 to 16 minutes, rotating the pan about halfway through the baking time. If you have 2 pans of cookies in the oven at the same time, also switch them between the racks.

Remove the pans from the oven and cool on a wire rack. Allow the cookies to cool completely before removing them from the baking sheets with a metal spatula. They stick to the paper a bit, but you can scrape them off with a sturdy metal spatula easily enough.

Recipe courtesy of The Dahlia Bakery Cookbook: Sweetness in Seattle