Chocolate Truffle Cookies

Preparation

1. Step 1

   Chop the unsweetened chocolate into 1/2-inch pieces and place them in a medium metal bowl with the butter and 1 cup of the chocolate chips. Fill a medium saucepan with 1 inch hot water and heat over medium-low heat. Place the metal bowl on top of the saucepan and melt the chocolate, stirring occasionally. (Alternatively, you can melt the chocolate mixture in a double boiler or in a microwave-safe bowl in the microwave in 15-second spurts.) Once the chocolate is melted, remove it from the heat.

   Step 2

   In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.

   Step 3

   Using a handheld mixer or stand mixer fitted with the flat beater attachment, beat the eggs and sugar on medium speed until thick and light in color. Mix in the vanilla and the melted chocolate mixture until fully combined. Scrape the bowl once or twice while mixing. Add the dry ingredients to the mixing bowl. Mix on low speed to incorporate the flour, scraping the bowl once or twice. Fold in the remaining 1 cup chocolate chips. Let the cookie dough rest for approximately 30 minutes.

   Step 4

   Meanwhile, preheat the oven to 350˚F. and grease a baking sheet.

   Step 5

   Roll the cookie dough into 1-inch balls and drop them 2 inches apart onto the baking sheet. With the palm of your hand, lightly flatten the dough balls; this will help them bake evenly.

   Step 6

   Bake for 8 to 10 minutes, or until the cookies are shiny and darker in the center. Watch them carefully so you can pull them as soon as they turn shiny; this guarantees a gooey center. Cool the cookies on the baking sheet for 5 minutes before carefully transferring them to a cooling rack with a spatula.

2. Make Ahead

   Step 7

   The cookies will keep in an airtight container at room temperature for up to 5 days.