Chocolate Truffle Cookies

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 4 oz Chocolate, unsweetened
  • 2 tbsp Cocoa powder
  • 1 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 2 cups Semi-sweet chocolate chips
  • 1 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter

Found on cookiesandcups.com

Ingredients

• 4 ounces unsweetened chocolate, chopped
• 2 cups semi-sweet chocolate chips, divided
• 6 tablespoons butter, cubed
• 3 eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa powder
• ¼ teaspoon baking powder
• ½ teaspoon kosher salt
• ½ cup all purpose flour

Directions

• Place unsweetened chocolate, 1 cup of chocolate chips, and the butter in a large, heat-safe bowl on top of a pot of simmering water (double boiler). Stir constantly until the chocolate is melted and smooth. Remove from heat and set aside to cool slightly.
• In a medium bowl combine the eggs, sugar and vanilla. Whisk to 2 minutes until pale in color and slightly thickened. Alternately you can do this step using your stand mixer and whisk attachment.
• Pour the egg mixture into the melted chocolate and stir to combine.
• Add in the cocoa powder, baking powder, salt, and flour. Stir until combined and smooth.
• Fold in the remaining chocolate chips.
• Cover the bowl with plastic wrap and chill at least 1 hour.
• When youre ready to bake preheat the oven to 350°F, and line a baking sheet with parchment paper.
• Remove the cookie dough from the refrigerator and using a medium (2 tablespoon) sized cookie scoop, portion out the dough, dropping onto the prepared baking sheet, about 2 inches apart. If you do not have a cookie scoop, you can portion out the dough with a spoon and roll into balls before placing onto the baking sheet.
• Bake for 9-10 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for 3-5 minutes and then transfer to a wire rack to cool completely.