Dark's Kitchen
Yield: 3-4 dozen

1 3/4 C semi-sweet chocolate chips, divided (or dark chocolate)
1 C sugar
1/2 C all-purpose flour
3 eggs, room temperature
4 oz. unsweetened chocolate, roughly chopped
6 Tbsp unsalted butter, room temperature
1 1/2 Tbsp unsweetened cocoa powder
1 tsp vanilla extract
1/4 tsp baking powder
1/4 tsp salt
powdered sugar


Melt 1 C chocolate chips, chopped chocolate, and butter, in a double-boiler. Cook until melted and smooth, then remove from heat.

Combine flour, cocoa powder, baking powder, and salt, in a small bowl. Set aside.

In a large bowl or mixer, beat together eggs and sugar, until thick and ribbony, about 2 minutes.

Mix in melted chocolate and vanilla extract.

While mixing continuously, gradually add dry ingredients to wet mixture. Beat until just incorporated.

Fold in remaining chocolate chips.

Cover dough and refrigerate for at least 1 hour (or overnight), or until dough is firm enough to shape into balls.

Once dough is chilled, preheat oven to 350 F degrees.

Using a lightly floured spoon, or your hands, begin forming even-sized balls. Place on 1-2 baking sheets.

Bake for 9-11 minutes, or until cookies are puffed up and just set.

Let cool 5 minutes before transferring to a wire rack. Dust with powdered sugar.
Chocolate Truffle Cookies
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