Chocolate Truffle Cookies

So here’s the thing about these cookies.

They mean serious business.

They take chocolate by the reins and shove it down your throat with nary a care in the world.

Judge them by their size do you? Hmm? Hmm. They may look small… but taste one and you’ll swear you just ate an entire candy bar. King sized.

Well maybe not king sized. But I’m telling you, they are richer than rich without apology. Most chocolate baked goods use the word “truffle” to mean “fudgey”. These cookies use it to mean “These are chocolate truffles in a deceivingly cookie-like form.”

I made them to take with me to a little gathering of friends hosted by a guy who claims to have eaten 20 of these the last time he was near them. I know that to be a lie because 20 of these would kill you. But I did witness at least 7 consumed. So I am thanking our fair host with chocolaty goodness.

I’d rather not go into detail about what the gathering is about because this is supposed to be a baking blog and not a “look how huge a dork Amanda is” record. But in case there are fellow dorks out there.. here’s a little hint of what I’m up to today.

+1 to deliciousness.

Chocolate Truffle Cookies

Adapted from Kevin Barr’s Recipe on AllRecipes.com

Ingredients

4 (1 ounce) squares unsweetened chocolate, chopped
1/2 cup semisweet chocolate chips
1/2 cup bittersweet 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
1 cup semisweet chocolate chips

Directions

In a metal bowl over a pan of simmering water, melt unsweetened 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 F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.