To freeze, place your cookie dough balls on a baking sheet or plate covered in wax paper.
Chocolate Truffle Cookies
These chocolate chip pumpkin cookies are so soft, moist and have the perfect light and fluffy texture.
Recipe Summary Chocolate Truffle Cookies
A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them).Ingredients | Chocolate Chip Cookie Recipes Printable
In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Info | Chocolate Chip Cookie Recipes Printable
prep:
15 mins
cook:
10 mins
additional:
1 hr 35 mins
total:
2 hrs
Servings:
36
Yield:
3 dozen
