Thursday, March 11, 2010


The other day while looking on a favorite blog I saw these little beauties. They looked so heavenly I had to try them for myself.
So during Sunday Bake Time I tried them out.
They were a little bit more work then I thought they would be with all the rolling, and they made me a little nervous when I pulled them out. But the end result was great and they were a Big Hit! They are called" Chocolate Truffle Cookies" and they are more like truffles than cookies.

It may seem like way too much choc. chips but trust me it will work.

When they come out they seem like they aren't really cooked and are so soft and delicate, but they will set up when they cool. Just be very careful when placing on the cooling racks.
Chocolate Truffle Cookies

Note: In the comments of the Baking Bites blog where this recipe was originally featured, several commenters mentioned their cookies had spread quite a bit. I didn't have a problem with that, but two tips I'd be aware of is first, to make sure your butter isn't overly soft - a cool room temperature is what you are looking for (you can tell if the butter is just right for creaming if you press your index finger into the butter and it gives just a little but it isn't easy for you to slide your finger all the way through). Second, chill the batter for 30 minutes if you are working in a warm kitchen or if your batter seems overly soft.

*Makes about 3 dozen cookies

1 1/4 cups (2 1/2 sticks) butter, room temperature
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup sour cream or plain yogurt
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 cups semisweet or bittersweet chocolate chips
approximately 1/3 cup cocoa powder (for rolling)
approximately 2/3 cup powdered sugar (for rolling)

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat liners.

In a large bowl, cream together the butter and powdered sugar, adding the sugar in slowly so that it doesn’t puff everywhere and transform your kitchen into a white mess. In a fine mesh strainer/sieve, place the cocoa powder and salt and sift this mixture into the butter/sugar and mix until well combined. Beat in the sour cream and vanilla extract. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.

If your kitchen is very warm and the dough is hard to handle, refrigerate the dough for 30 to 60 minutes before rolling.

Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much if the dough is chilled, so they can be placed fairly close together.

Bake the cookies for 10 minutes. They will just barely be set but you don't want to overbake or they will be dry. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack to cool completely.

When the cookies have reached room temperature, after about 30-45 minutes, roll each cookie in powdered sugar until completely coated. Store in an airtight container.

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