Chocolate Truffle Cookies

Chocolate Truffle Cookies







A very dark, rich chocolate cookie for the true chocoholic. This recipe
uses relatively little flour, resulting in dense, fudge-like cookies.
These cookies keep well in the freezer (but you may have a hard time
waiting for them to thaw before you eat them






Ingredients

• 
  4 (1 ounce) squares unsweetened chocolate, chopped
  
• 
  1 cup semisweet chocolate chips
  
• 
  6 tablespoons butter
  
• 
  3 eggs
  
• 
  1 cup white sugar
  
• 
  1 1/2 teaspoons vanilla extract
  
• 
  1/2 cup all-purpose flour
  
• 
  2 tablespoons unsweetened cocoa powder
  
• 
  1/4 teaspoon baking powder
  
• 
  1/4 teaspoon salt
  
• 
  1 cup semisweet chocolate chips
  

Directions

1. 
   In the microwave or in a metal bowl over a pan of
   simmering water, melt unsweetened chocolate, 1 cup of the chocolate
   chips, and the butter stirring occasionally until smooth. Remove from
   heat and set aside to cool. In a large bowl, whip eggs and sugar until
   thick and pale, about 2 minutes. Stir in the vanilla and the chocolate
   mixture until well mixed. Combine the flour, cocoa, baking powder and
   salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup
   chocolate chips. Cover dough and chill for at least an hour or
   overnight.
   
   
2. 
   Preheat oven to 350 degrees F (175 degrees C). Roll
   chilled dough into 1 inch balls. Place on ungreased cookie sheets so
   they are 2 inches apart.
   
   
3. 
   Bake for 9 to 11 minutes in the preheated oven.
   Allow cookies to cool on baking sheet for 5 minutes before removing to a
   wire rack to cool completely