When my husband suggested I post something sweet on the blog, I knew what he really meant was that I should bake something, preferably made with chocolate. I took it as a perfect opportunity to try something new from one of my favorite cookbooks, The Dahlia Bakery Cookbook. With Valentine's Day in mind, these Chocolate Truffle Cookies seemed to be an ideal choice. With their intense chocolate flavor, and lovely crackle top, they are quite fabulous! And in case you only want to eat one, (or two), you can stash the rest in the freezer for another day. But I doubt you'll want to do that.
RecipeAuthor: The Dahlia Bakery Cookbook by Tom Douglas and Shelly Lance
Serves: 30- 3-1/2" cookies
- 1-1/4 cups all purpose flour
- 3 T. plus 1 t. unsweetened cocoa powder
- 1/2 t. baking powder
- 1/2 teaspoon salt
- 1 lb. plus 4 oz. bittersweet chocolate, chopped
- 1/2 cup plus 2T. unsalted butter, softened at room temperature
- 2-1/4 cups sugar
- 6 large eggs at room temperature
- 1 T. vanilla extract
- 2 cups bittersweet (I used semi-sweet and cut the sugar down to a scant 2 cups) chocolate chips
- Preheat the oven to 350F
- In a medium bowl, sift together the flour, cocoa, and baking powder.
- Stir in the salt and set aside.
- In a heatproof bowl over a saucepan of very hot water, add the chocolate and stir until smooth and melted.
- Allow the chocolate to cool for 5 minutes.
- Combine the butter and sugar in the bowl of an electric mixer with the paddle attachment.
- Cream on medium speed until well combined.
- Add eggs, one at a time, mixing on medium speed until well incorporated.
- Increase the speed to high and beat a few minutes more until the mixture is light, creamy, and pale in color.
- Add the melted chocolate and vanilla, mixing only until combined.
- Remove the bowl from the mixer and fold in the dry ingredients.
- Fold in the chocolate chips.
- The batter is very soft at this point but will start firming up as it sits so start scooping the cookies as soon as you finish the batter.
- Use a 2 oz. ice cream scoop filling only 3/4 full, or a scant 1/4 cup dough for each cookie.
- Scoop onto parchment lined baking sheets, placing them about 2 " apart.
- Flatten each mound slightly with your hand.
- Bake until the tops are evenly cracked and the cookies are softly set, about 14-16 minutes, rotating the pan halfway through the baking time.
- Remove the pans from the oven and cook on a wire rack.
- Once completely cooled, remove them from the baking sheet using a metal spatula.
Whipping the batter well as you incorporate the eggs results in a nice crackly top. Don't overwork the batter after you've added the flour or the cookies will be tough. Don't refrigerate the dough.
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