Chocolate truffle cookies are our new favourite delicious hybrid desserts.
The slightly crispy exterior of cookie dough hides the silk smooth molten truffle within and when you bite into it, they are just heavenly. Even better when served warm and with cream.
Use the best plain chocolate you can find to ensure the best results – the better the chocolate, the better the truffle!
- 250g (9oz) continental plain chocolate (70% cocoa solids), broken
- 60g (2¼oz) cocoa powder, sifted
- 110g (4oz) butter
- 3 eggs
- 200g (7oz) caster sugar
- 1½ tsp vanilla extract
- 75g (2¾oz) plain flour
- 1⁄4 tsp baking powder
- 1⁄4 tsp salt
- 150g (5½oz) continental plain chocolate (70% cocoa solids), chopped into small chunks
Preheat the oven to 180°C/350°F/Gas mark 4.
Combine the broken chocolate pieces, the cocoa powder and butter in a metal bowl and place over a pan of simmering water. Stir occasionally until the chocolate and butter have melted.
Remove from the heat, stir to combine and set aside to cool.
Beat the eggs and sugar, using an electric mixer, until light and fluffy. Beat in the vanilla extract and chocolate mixture. Sift together the flour, baking powder and salt. Add to the butter mixture together with the chopped chocolate and stir until just combined.
Cover the dough and chill for at least 3 hours. Even after chilling, the dough will be quite soft.
Quickly roll the dough into heaped teaspoon-sized balls (roughly 3cm/1in wide) and place 5cm (2in) apart on ungreased or parchment-lined baking sheets. Bake for 10 minutes, or until the tops are crispy and the centres just set.
Allow to cool for 5 minutes on the baking sheets then transfer to a wire rack and allow to cool completely. Dust with cocoa powder to serve.
Try dipping these cookies in white chocolate for an extra special treat!