Special Triple Chocolate Truffle Cookies Recipes

Steps:

• In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes., In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours., Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners' sugar.

Steps:

• Preheat oven to 375° with racks in center and upper third. Line 2 baking sheets with parchment.
• Whisk together flour, sugar, cocoa powder, baking powder, salt, and espresso powder (if using). Rub butter into dry ingredients until mixture resembles breadcrumbs. Stir in chocolate.
• Whisk together egg and vanilla. Add egg mixture to chocolate mixture; stir with a fork until mixture is slightly moistened. Form dough into a ball; wrap in plastic; refrigerate 30 minutes.
• Shape dough into tablespoon-size balls. Roll each in powdered sugar to coat; place on sheets 2" apart. Bake until just set but still slightly undercooked, about 10 minutes. Let cool on sheets 5 minutes; transfer to wire racks to cool completely. Serve warm.

Steps:

• 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.
• 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.
• 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.

Steps:

• 1. Place broken up chocolate and butter into a stainless steel or pyrex bowl.
• 2. Heat a saucepan of water to simmer. Place bowl of chocolate over simmering hot water. Hold bowl above water while stirring to melt chocolate. Note: you may also use a double boiler. . Be careful not to get any water inside the chocolate.
• 3. Stir chocolate and butter together until melted. Be careful not to get any water in the chocolate. When chocolate is melted. Remove bowl from simmering water and set aside.
• 4. In a large bowl. Beat on medium high sugars, eggs, vanilla and coffee powder. Beat until mixture becomes a pale light brown. It will also nearly double in volume.. beat about 2 minutes.
• 5. Mix in the flour and bake ng powder until Incorporated.
• 6. When chocolate is cool. Mix a little bit of the chocolate into mixture with a spoon. Mix in remaining chocolate quickly. Mix until no streaks show and mixture is a solid brown color.
• 7. Fold in chocolate chips white chips and nuts if desired.
• 8. Refrigerate mixture at least 1 hour. Cookie dough should be thick enough to spoon out.
• 9. Heat oven to 375°. Parchment line or grease a sheet pan.
• 10. Scoop out heaping teaspoons of dough. Roll into balls and place on sheet pan. Refrigerate remaining cookie dough in between batches of cookies.
• 11. Bake at 375 degree's for approximately 13-15 minutes. Do not over bake.
• 12. Remove pan of cookies from oven. Let cool for at least five minutes before moving cookies to a wire rack to finish cooling. Dig in to the chocolaty goodness.

Steps:

• 1. In mixing bowl, cream butter, sugar and cocoa till light and fluffy.
• 2. Beat in sour cream and vanilla.
• 3. Add flour and mix well.
• 4. Stir in dark chocolate chips.
• 5. Refrigerate for 1 hour and preheat oven to 325 degrees.
• 6. Roll into 1 inch balls(small PC scoop is perfect). Dip in chocolate sprinkles. Place sprinkled side up, 2 inches apart on ungreased cookie sheet.
• 7. Bake at 325 for 10 minutes or until set. Cool 5 minutes before removing to wire rack.

Steps:

• In a large bowl, cream butter, confectioners' sugar and cocoa until light and fluffy. Beat in sour cream and vanilla. Add flour; mix well. Stir in chocolate chips. Refrigerate for 1 hour. , Roll into 1-in. balls; dip in chocolate sprinkles. Place, sprinkled side up, 2 in. apart on ungreased baking sheets. Bake at 325° for 10 minutes or until set. Cool 5 minutes before removing to a wire rack to cool completely.