By Tracey
Chocolate Truffle Cookies
barely adapted from The Dahlia Bakery Cookbook by Tom Douglas
Ingredients:
- 1 1/4 cups (205 g) all-purpose flour
- 3 tablespoons plus 1 teaspoon (20 g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 20 oz (567 g) bittersweet chocolate, finely chopped
- 10 tablespoons (140 g) unsalted butter, at room temperature
- 2 1/4 cups (460 g) sugar
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups (340 g) mini chocolate chips
Directions:
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Sift the flour, cocoa powder, baking powder, and salt into a medium bowl. Place the chocolate in a microwave-safe bowl. Microwave in 30-second bursts on 50% power, stirring in between each, until the chocolate is melted and smooth. Set aside to cool slightly while you proceed with the dough.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until well combined, about 3 minutes. Add the eggs one at a time, beating to incorporate before adding the next. Increase the mixer to medium-high and beat for 2 minutes until the dough is pale yellow in color and has a light, creamy consistency. Add the melted chocolate and vanilla and beat just until incorporated. Add the dry ingredients and the mini chocolate chips, and use a rubber spatula to fold them into the dough, mixing just until combined.
Immediately portion all of the dough into 2-oz portions using a large cookie scoop. Scoop all the dough now – it will firm up as it sits and become much more difficult to work with. Once you’ve portioned all the dough, space 2 inches apart on the prepared baking sheets (if you have more dough than room on the baking sheets, set the dough aside to bake after the first batch – do not refrigerate. Chilled dough won’t bake properly.) Gently press down on the balls of dough to flatten them slightly.
Bake for 12-14 minutes, rotating the baking sheets front to back and top to bottom halfway through, until the edges of the cookies are set and the tops are evenly cracked. Transfer the baking sheet to wire racks, and let the cookies cool for 5 minutes before removing them to the racks to cool completely.
Makes about 30 cookies.
