Happy Cinco de Mayo! Many of you might be eating Mexican-inspired foods and desserts today, but not me. Cinco de Mayo also happens to be my half-birthday, so I am going to eat some of my favorite foods instead. I'm such a rebel, right?
We all know how much I adore chocolate (don't forget to enter my Gearhart's Chocolate giveaway!). I wanted to bake something chocolatey to look forward to since I am definitely NOT looking forward to turning another year older in November.
Then I remembered that my baking friend Kim posted the Dahlia Bakery chocolate truffle cookies earlier this year. And as luck would have it, my husband and I will be visiting Seattle later this summer, and you can bet that I am already trying to find some time to visit the Dahlia Bakery while we are in town.
I was able to bake and cool these as Addison was napping one day. My entire house was filled with the aroma of chocolate, and boy did that make me hungry! I used an entire "Pound Plus" bar of Trader Joe's 72% dark chocolate for this recipe. These cookies also use cocoa powder and chocolate chips. That's 3 different types of chocolate in these cookies, people.
I loved seeing the shiny crackly tops bake up on these cookies. The chocolate flavors were intense (feel free to use the Trader Joe's 54% dark chocolate if you aren't a fan of bittersweet chocolate). And yes, these really did taste like chocolate truffles, but in cookie form. All in all, this was the perfect way to satisfy my inner chocoholic.
Dahlia Bakery chocolate truffle cookies
- 1 and 1⁄4 cups all-purpose flour
- 3 Tablespoons plus 1 teaspoon unsweetened cocoa powder
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 pound plus 4 ounces bittersweet chocolate, chopped
- 1⁄2 cup plus 2 Tablespoons (1 and 1⁄4 sticks) unsalted butter, softened (room temperature)
- 2 and 1⁄4 cups (1 pound plus 1⁄4 ounce/460 grams) sugar
- 6 large eggs, room temperature
- 1 Tablespoon pure vanilla extract
- 2 cups bittersweet chocolate chips (can substitute with semisweet if needed)
Preheat your oven to 350°F.
In a small bowl, mix together the flour, cocoa, and baking powder. Then add in the salt. Mix well and set aside.
Next, you need to melt the chopped chocolate. You can either place the chocolate in a microwave-safe bowl and melt it on high in 15 second intervals (stirring between each increment), or you can melt the chocolate over a double boiler. To do this, simply place the chocolate in a heat-proof bowl over a saucepan filled with about 1 inch of water. Make sure the bowl is not touching the water. Turn the stove on medium to high until the water is very hot but not boiling. Melt the chocolate and stir until it is completely melted and smooth. Turn off the stove, remove the bowl of chocolate and set aside for about 5-10 minutes to allow it to cool slightly.
The the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream the softened butter and sugar on medium speed. Individually add the eggs until each one is fully incorporated before adding the next.
Increase the mixer speed to high and continue to mix for another 1-2 minutes or until the egg and sugar mixture is very light, creamy, and pale in color. Be sure to scrape down the bowl as needed.
Turn the mixer down to medium and stir in the melted chocolate and vanilla extract. Mix until just combined and be sure not to overmix.
Turn off the mixer and gently fold in the dry ingredients with a rubber or silicone spatula. Use as few strokes as possible to incorporate the dry ingredients. You do not want to overmix these - doing so will result in a dry, tough cookie. Finally, fold in the chocolate chips by hand.
Use a cookie or ice cream scoop to portion out the dough and scoop onto a non-stick baking mat (or a parchment lined baking tray) and leave about 2 inches for each cookie so they will spread. The batter will be soft and sticky but will quickly firm up as it sits. If you are baking in batches, do NOT put the batter in the refrigerator. Leave it at room temperature.
Bake the cookies for 7 minutes and rotate the pan(s) (if you have the cookies baking on two racks, make sure to switch the pans between the racks at this halfway point). Bake for another 7-8 minutes or until the tops are set but still soft to the touch.
Turn off the oven, remove the pans and cool the entire tray on a wire rack. The cookies need to cool completely before you can transfer them.
Cookies can be stored at room temperature in an airtight container for several days. Or, you can freeze them for several weeks.
Yield: I used a medium cookie scoop and got about 4 dozen (48) cookies
Source: Just Baked