Gooey Dark Chocolate Truffle Cookies Food

ULTIMATE CHOCOLATE TRUFFLE COOKIES

Steps:

• In a large saucepan over low heat, melt the unsweetened chocolate, 1 cup of the chocolate chips, vanilla, and butter together; stirring, until smooth.
• Remove pan from heat; cool for 10 minutes.
• In a large bowl, beat the eggs and sugar together for 2 minutes with an electric mixer on medium speed.
• Beat in the vanilla and chocolate mixture.
• Combine the flour, cocoa powder, baking powder, and salt; add to the chocolate mixture just until combined.
• Stir in the remaining chocolate chips.
• Cover dough and chill for at least 3 hours.
• Remove about 1 cup of the dough from the refrigerator; with lightly floured hands, roll into 1" balls.
• Place 2" apart on ungreased or parchment paper-lined cookie sheets.
• Bake in a preheated 350*F.
• oven for 10-12 minutes, or until lightly puffed and set.
• Cool for 3-4 minutes on the cookie sheets before removing to a wire rack; cool completely.
• Dust with powdered sugar.

GOOEY DARK CHOCOLATE TRUFFLE COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside. In a medium-sized bowl, whisk cocoa powder, 1 cup powdered sugar, cornstarch and salt together making sure there are no lumps. Set aside. In another bowl (microwave-safe), place 1 cup of chocolate chips and melt in microwave in 30 second increments until smooth. Set aside to cool slightly. In the bowl of your stand mixer fitted with the whisk attachment, whip egg whites until stiff peaks form, about 3 minutes. Switch to paddle attachment and slowly mix in 1 cup of powdered sugar until smooth. Add cocoa mixture and mix until combined. Pour in warm melted chocolate and 1/2 cup chocolate chips and stir until completely combined. Dough should be very stiff and thick. If it's not, let it rest for a few minutes without touching it and it will stiffen up. Place 1/2 cup powdered sugar in a small bowl. Roll 2 rounded tablespoons of dough into a ball and roll in powdered sugar as thin or thick as you want. Place on prepared baking sheet and repeat this process with remaining dough. Bake cookies for 9-10 minutes but no longer than 10 minutes or they will burn. They will look underdone, but that is how they are supposed to look. Allow them to cool on baking sheets for about 5 minutes or until able to be easily removed without breaking. Gooey Dark Chocolate Truffle Cookies will stay fresh for up to 4 days. http://www.sprinklesomesugar.com/gooey-dark-chocolate-truffle-cookies/

MELTY CHOCOLATE-TRUFFLE COOKIES

Steps:

• Preheat oven to 375° with racks in center and upper third. Line 2 baking sheets with parchment.
• Whisk together flour, sugar, cocoa powder, baking powder, salt, and espresso powder (if using). Rub butter into dry ingredients until mixture resembles breadcrumbs. Stir in chocolate.
• Whisk together egg and vanilla. Add egg mixture to chocolate mixture; stir with a fork until mixture is slightly moistened. Form dough into a ball; wrap in plastic; refrigerate 30 minutes.
• Shape dough into tablespoon-size balls. Roll each in powdered sugar to coat; place on sheets 2" apart. Bake until just set but still slightly undercooked, about 10 minutes. Let cool on sheets 5 minutes; transfer to wire racks to cool completely. Serve warm.