Heartbreak Chocolate Truffle Cookies

HEARTBREAK CHOCOLATE TRUFFLE COOKIES

PREP TIME
15 mins

COOK TIME
13 mins

TOTAL TIME
28 mins

Heartbreak Chocolate Truffle Cookies: because chocolate heals everything!

Serves: 12

INGREDIENTS

½ cup/115g unsalted butter, cut into cubes
5oz/140g dark chocolate (minimum 64% recommended), chopped
⅔ cup/80g whole-wheat pastry flour (you can use white)
3 tbsp unsweetened cocoa powder
½ tsp baking powder
½ tsp fine-grain sea salt
¾ cup/150g packed light brown sugar
2 large eggs
2 tsp pure vanilla extract
1 ½ cups/340g chocolate chips or 2 ¾ cups/350g shelled unsalted dry-roasted pistachios, or a mixture

INSTRUCTIONS

1. Position a rack in the upper third of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper

2. Melt chocolate and butter in a double boiler over simmering water (or gently in the microwave). Set aside to cool for a few minutes.

3. Meanwhile, in a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt and set aside.

4. In a large bowl with a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat together the brown sugar, eggs and vanilla on medium speed until smooth and creamy, about 2 minutes. Turn off the mixer and scrape down the sides and bottom.

5. On low speed, beat in the melted butter and chocolate. Turn off the mixer and stir in the flour mixture until just combined. Then stir in the chocolate chips.

6. Drop 3 tbsp portions of dough (yes – they’re big cookies!) onto the prepared baking sheets about 3” apart.

7. Bake for 13-16 minutes, rotating the sheet half way, until cookies are crackly and the centers are still soft.

8. Allow cookies to cool on the sheet for 10 minutes or until it’s cool to touch, then transfer to a wire rack to cool slightly before eating.

9.The cookies will keep in an airtight container at room temperature for up to 3 days, if they last that long.

Recipe @

http://www.thereciperebel.com/heartbreak-chocolate-truffle-cookies/