Gooey Dark Chocolate Truffle Cookies Recipes

DARK CHOCOLATE TRUFFLE COOKIES

Steps:

• Preheat the oven to 375ºF.
• In a medium bowl ,combine flour, sugar, cocoa powder, baking powder, and salt.
• Chop the room temperature butter into small pieces and rub into the dry ingredients until the mixture resembles breadcrumbs.
• Mix in the chopped dark chocolate.
• In a small bowl, mix together the egg and vanilla.
• Pour the egg mixture into the chocolate mixture and mix until moistened.
• Press the dough into a ball (you'll have to get your hands dirty here if you haven't already).
• Wrap the ball of dough in plastic wrap and refrigerate for 30 minutes.
• Put the confectioners' sugar in a shallow bowl.
• Using a tablespoon, form balls of the refrigerated chocolate mixture.
• Roll the ball in the confectioners' sugar.
• Place the sugar covered ball on a parchment lined baking sheet.
• Repeat with the remaining chocolate mixture, rolling in confectioners' sugar before placing on baking sheet.
• Bake about 10 minutes leaving the cookies just a bit undercooked on the insides.
• Cool on the pan for a few minutes before finishing cooling on a cooling rack.
• These are fabulous served warm, and almost just as good eaten over the next 4 days (store in an airtight container).

CHOCOLATE TRUFFLE COOKIES

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.

GOOEY DARK CHOCOLATE TRUFFLE COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside. In a medium-sized bowl, whisk cocoa powder, 1 cup powdered sugar, cornstarch and salt together making sure there are no lumps. Set aside. In another bowl (microwave-safe), place 1 cup of chocolate chips and melt in microwave in 30 second increments until smooth. Set aside to cool slightly. In the bowl of your stand mixer fitted with the whisk attachment, whip egg whites until stiff peaks form, about 3 minutes. Switch to paddle attachment and slowly mix in 1 cup of powdered sugar until smooth. Add cocoa mixture and mix until combined. Pour in warm melted chocolate and 1/2 cup chocolate chips and stir until completely combined. Dough should be very stiff and thick. If it's not, let it rest for a few minutes without touching it and it will stiffen up. Place 1/2 cup powdered sugar in a small bowl. Roll 2 rounded tablespoons of dough into a ball and roll in powdered sugar as thin or thick as you want. Place on prepared baking sheet and repeat this process with remaining dough. Bake cookies for 9-10 minutes but no longer than 10 minutes or they will burn. They will look underdone, but that is how they are supposed to look. Allow them to cool on baking sheets for about 5 minutes or until able to be easily removed without breaking. Gooey Dark Chocolate Truffle Cookies will stay fresh for up to 4 days. http://www.sprinklesomesugar.com/gooey-dark-chocolate-truffle-cookies/

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.

GOOEY CHOCOLATE COOKIES

Steps:

• In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours., Roll rounded tablespoonfuls of dough into balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks.

MELTY CHOCOLATE-TRUFFLE COOKIES

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.

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.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

GOOEY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 180C, gas mark 4.
• Mix the butter, sugar, oats and flour with a wooden spoon; the mixture should be crumbly.
• Add the syrup and mix thoroughly. Add more syrup if the mixture does not bind well; the mixture should end up sticky but not wet.
• Stir in the chocolate chips.
• Roll a golf ball sized cookie sphere and place on the tray, then squash with the palm of your hand till about 1.5cm thick.
• Place the baking tray in the middle of the oven, and bake for 18 minutes or until golden brown.
• For variations, use sweets such as smarties (I have found that anything with caramel eg Rolos won't work as well). For double choc chip cookies, remove the oats and add 30g cocoa powder.