Indulge in the rich and decadent Dahlia Bakery Chocolate Truffle Cookies. These cookies feature a luscious chocolate truffle filling encased in a soft cocoa-infused cookie shell. A delightful treat for chocolate lovers!
Ingredients: 1 cup semisweet chocolate chips. 1/4 cup unsalted butter. 1/3 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 1 cup chopped semisweet chocolate for truffle filling. 1/2 cup heavy cream for truffle filling. 1/2 cup cocoa powder for rolling.
Instructions: In a microwave-safe bowl, melt the chocolate chips and butter in 20-second intervals, stirring between each, until smooth. Let cool slightly. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, using an electric mixer, beat the eggs, granulated sugar, and vanilla extract until light and fluffy. Add the melted chocolate mixture to the egg mixture and mix until well combined. Gradually fold in the dry flour mixture until just incorporated. Cover the cookie dough and refrigerate for at least 1 hour, or until firm. In the meantime, prepare the truffle filling by heating the heavy cream until it just starts to boil. Pour over the chopped chocolate and let sit for a minute. Stir until smooth and creamy. Allow the truffle filling to cool and thicken. Preheat the oven to 325F 165C and line a baking sheet with parchment paper. Take small spoonfuls of the truffle filling and shape them into balls. Place on a plate and freeze for about 15 minutes. Take about 2 tablespoons of cookie dough and flatten it in your palm. Place a truffle filling ball in the center and wrap the cookie dough around it, rolling it into a smooth ball. Roll the cookie ball in cocoa powder to coat completely and place it on the prepared baking sheet. Repeat with the remaining dough and truffle filling. Bake the cookies in the preheated oven for about 12-15 minutes, or until the cookies are just set. They will still be slightly soft in the center. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 30 minutes
Cook Time: 15 minutes
Island Stone Pub