Chocolate Truffle Cookies

This cookie is three kinds of chocolate, held together with very little flour, eggs, sugar, and are also full of chocolate chips. See these cookies? They have only 1/2 cup of flour.

I have made these cookies several times, and will attest to their addictiveness. They are so good.

The cookies are rich, just like fudge. The good news is that they can be kept in the freezer for a few weeks if you want to make them as gifts.....  if you can leave them alone.

They are so good.

Chocolate Truffle Cookies

Makes 36 cookies. Adapted from allrecipes.com

Ingredients

4 ounces of unsweetened chocolate, chopped

1 cup of semisweet chocolate chips

6 T butter

3 large eggs

1 1/2 tsp vanilla extract

1/2 C all purpose flour

2 T unsweetened cocoa powder

1/4 tsp baking powder

1/4 tsp salt

1 C semisweet chocolate chips

Directions

Combine the unsweetened chocolate, the first cup of chocolate chips, and the butter in a medium glass bowl. Microwave the mixture, stirring occasionally, until the mixture is smooth. Set the bowl aside to cool. 

In the bowl of a stand mixer, whip the eggs and sugar for about two minutes. It should be thick and pale. Add the vanilla and the chocolate mixture and stir it with a spoon or on low until well mixed. Whisk together the flour, baking powder, cocoa, and salt and gradually add it to the chocolate mixture. 

Fold in the final 1 Cup of chocolate chips. 

Wrap dough with plastic wrap and let it sit in the refrigerator for one to 12 hours. 

When you are ready to bake, preheat the oven to 350 degrees F. Roll the dough into 1 inch balls and place them on a parchment lined baking sheet two inches apart. (Do not grease the parchment paper)

Bake the cookies one sheet at a time for 9 to 11 minutes. Remove the baking sheet and let the cookies cool on the sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely. 

Impress your friends. Really.