Chocolate Truffle Cookies with Crackly Crust

Cookies 10 ingredients 9 steps
Vegetarian Nut-Free Kid-Friendly
Chocolate Truffle Cookies with Crackly Crust
📷 stock photo

Instructions

  1. Preheat oven to 350 degrees.

  2. In a bowl, sift together flour, cocoa and baking powder. Stir in the salt and set aside. Placed chopped chocolate in a heatproof bowl over a saucepan of very hot but not boiling water (the bottom of the bowl should not touch the water), stirring occasionally until chocolate is melted and smooth. Remove bowl from water and allow to cool 5 to 10 minutes.

  3. Combine butter and sugar in the bowl of an electric mixer with the paddle attachment and cream on medium speed until well combined. Add eggs, one at a time, mixing on medium speed until eggs are incorporated.

  4. Increase speed to high and beat for a few minutes until mixture is very light, creamy, and pale in color, scraping bowl down as needed. Add melted chocolate and vanilla extract and mix just until combined. Remove bowl from mixer and fold in the dry ingredients using a rubber spatula. Fold in the chocolate chips.

  5. Start scooping cookies as soon as you finish making the batter. The batter is very soft at first, but it starts firming up quickly as it sits, which will make it more difficult to portion. The easiest way to portion the cookies is with a 2-ounce ice cream scoop. Pack the scoop only about three-quarters full. Or use a scant 1/4 cup or 1 1/2 ounces of cookie dough for each cookie.

  6. Scoop cookies onto parchment-lined baking sheets, placing them about 2 inches apart. Flatten each mound of dough slightly with your hand. (Tip: You can use a dampened hand, because the dough is sticky.)

  7. Soon after the cookies are scooped, put them in the oven and bake them. If you are baking in batches, don’t refrigerate the scooped dough, but leave them at room temperature. These cookies will not spread properly if the dough is chilled first.

  8. Bake cookies until they are evenly cracked all over the tops and softly set, 14 to 16 minutes, rotating pan about halfway through the baking time. If you have 2 pans of cookies in the oven at the same time, also switch them between the racks.

  9. Remove pans from the oven and cool on a wire rack. Allow cookies to cool completely before removing them from the baking sheets with a metal spatula. They stick to the paper a bit, but you can scrape them off with a sturdy metal spatula easily enough.