What is it about cookies, particularly any involving chocolate that are just so darn good? I mean, I can literally eat an entire sleeve of Oreo cookies and not bat an eye (you can too, don’t deny it). Let’s just keep that little known fact between us girls though. Lately, I’ve been so into elaborate, multi-dimensional flavors I think I’ve worn myself out. I had begun to crave something simple, intensely chocolate and oh so easy to pop into my mouth. So, without further adieu, behold and all hail the chocolate cookie goddess, who today presents herself in the form of a chocolate truffle cookie.
These cookies, similar to the standard truffle are an explosion of rich, intense chocolate. I’m also going to let you in on another secret (I know, as if the Oreo one wasn’t enough), Valrhona chocolate is literally the best thing that’s ever happened to me. Well, okay besides the fiancé..and my dog…and maybe my Kitchenaid mixer, but I digress. Don’t get me wrong, it is outrageously expensive but bottom line, it is totally and completely worth it. Before it, I had always found my chocolate desserts just didn’t really taste like much. But this, this little baker friends is tha good stuff and I promise that both you and your lucky recipients will notice. You can find online here or at your local Sur La Table.
Recipe by Joy the Baker
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon espresso powder (optional, but I really would)
2 tablespoons unsalted butter, cut into chunks, at room temperature
1/3 cup (about 3 ounces) chopped dark chocolate (I used Valrhona 70% dark chocolate)
1 large egg
1 tablespoon pure vanilla extract
Confectioners sugar for coating
Put racks in the center and upper third of the oven and preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper
In a medium bowl, whisk together the four, sugar, cocoa powder, baking powder, salt and espresso powder, if using. Add the butter and rub the butter into the dry ingredients until thoroughly combined. The mixture will be relatively dry and resemble breadcrumbs. Add the chopped chocolate and toss well.
In a small bowl, whisk together the egg and vanilla. Add the egg mixture to the chocolate mixture and stir with a fork until the mixture is slightly moistened. Use your hands to press the dough into a ball. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Put the confectioners sugar in a medium bowl. Remove the dough from the refrigerator and shape it into teaspoon sized balls. Generously coat the balls, one at a time, in the confectioners sugar and place on the prepared baking sheets. Leave about 2 inches of space between each cookie
Bake until the cookies are just set, but still slightly undercooked in the inside, about 10 minutes. Let cool on the pans for 5 minutes before transferring to wire racks to cool complete. Serve warm.
The cookies will keep in an airtight container for up to 4 days, but they’ll be completely finished by 2 at the latest.