Chocolate Truffle Cookies Recipes

ULTIMATE CHOCOLATE TRUFFLE COOKIES

Steps:

• In a large saucepan over low heat, melt the unsweetened chocolate, 1 cup of the chocolate chips, vanilla, and butter together; stirring, until smooth.
• Remove pan from heat; cool for 10 minutes.
• In a large bowl, beat the eggs and sugar together for 2 minutes with an electric mixer on medium speed.
• Beat in the vanilla and chocolate mixture.
• Combine the flour, cocoa powder, baking powder, and salt; add to the chocolate mixture just until combined.
• Stir in the remaining chocolate chips.
• Cover dough and chill for at least 3 hours.
• Remove about 1 cup of the dough from the refrigerator; with lightly floured hands, roll into 1" balls.
• Place 2" apart on ungreased or parchment paper-lined cookie sheets.
• Bake in a preheated 350*F.
• oven for 10-12 minutes, or until lightly puffed and set.
• Cool for 3-4 minutes on the cookie sheets before removing to a wire rack; cool completely.
• Dust with powdered sugar.

CONTEST-WINNING CHOCOLATE TRUFFLE COOKIES

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.

CHOCOLATE TRUFFLE COOKIES

Steps:

• Put the Cheerios™, quinoa flour, baking powder, salt, sugar, cocoa powder and coconut oil in a food processor. Process to mix.
• Add the egg and vanilla, and continue processing for a few seconds until a very soft dough has formed. Transfer to a plastic bag and freeze for at least 1 hour. You can also freeze overnight.
• Preheat the oven to 375 °F.
• Remove the dough from the freezer. Form balls by the rounded teaspoon and roll in powdered sugar. Arrange the cookies, with plenty of space between each dough ball, on a baking sheet lined with a silicone baking mat or greased parchment paper. Bake for 8 minutes.
• Remove from the oven and let the cookies cool on the baking sheet before transferring to cooling rack to cool completely. Serve and enjoy!

CHOCOLATE TRUFFLE COOKIES

Steps:

• Cream butter, sugar and cocoa until light and fluffy.
• Beat in sour cream and vanilla, then flour and chocolate chips.
• Refrigerate for 1 hour.
• Roll into 1 inch balls, then dip in chocolate sprinkles, if desired.
• Place on cookie sheet and bake for 10 minutes at 325°F.
• Cool and enjoy!

DARK CHOCOLATE TRUFFLE COOKIES

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.