Dahlia Bakery Chocolate Truffle Cookies

These cookies taste the the edges of a brownie....sooo good! 

 A little crunch when you bite into it and a soft, 

decadent, over the top chocolatey center.

A chocolate lovers dream!

These should be illegal!

Enjoy!

Chelly

Dahlia Bakery Chocolate Truffle Cookies

Adapted from In Sock Monkey Slippers

MAKES ABOUT 30 COOKIES (3 1⁄2 INCHES IN DIAMETER) (I got 35)


SPECIAL EQUIPMENT: ELECTRIC MIXER, 2- OUNCE ICE CREAM SCOOP
(OPTIONAL BUT RECOMMENDED)

1 1⁄4 cups (7 1⁄8 ounces/205 grams) all-purpose flour
3 tablespoons plus 1 teaspoon (3 ⁄4 ounce/20 grams) unsweetened cocoa powder
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1 pound plus 4 ounces (567 grams) bittersweet chocolate, chopped
1⁄2 cup plus 2 tablespoons (1 1⁄4 sticks/5 ounces/140 grams) unsalted butter, softened
2 1⁄4 cups (1 pound plus 1⁄4 ounce/460 grams) sugar
6 large eggs at room temperature (see “How to Bring Ingredients to Room Temperature,” page 12)
1 tablespoon pure vanilla extract
Generous 2 cups (12 ounces/340 grams) bittersweet chocolate chips  (I used semisweet choc. chips)

1. Preheat the oven to 350°F.

2. In a bowl, sift together the flour, cocoa, and baking powder. Stir in the salt and set aside. Place the chopped chocolate in a heatproof bowl over a saucepan of very hot but not boiling water (the bottom of the bowl should not touch the water), stirring occasionally until the chocolate is melted and smooth. Remove the bowl from the water and allow to cool for 5 to 10 minutes.

3. Combine the butter and sugar in the bowl of an electric mixer with the paddle attachment and cream on medium speed until well combined. Add the eggs, one at a time, mixing on medium speed until the eggs are incorporated. (Tip: Break the eggs into a bowl and tip them into the mixer bowl one at a time.)

4. Increase the speed to high and beat for a few minutes until the mixture is very light, creamy, and pale in color, scraping the bowl down as needed. Add the melted chocolate and the vanilla extract and mix just until combined. Remove the bowl from the mixer and fold in the dry ingredients using a rubber spatula. Fold in the chocolate chips.

5. Start scooping the cookies as soon as you finish making the batter. The batter is very soft at first, but it starts firming up quickly as it sits, which will make it more difficult to portion. The easiest way to portion the cookies is with a 2- ounce ice cream scoop. Pack the scoop only about three- quarters full. Or use a scant 1 ⁄4 cup or 11 ⁄2 ounces of cookie dough for each cookie.

6. Scoop the cookies onto parchment- lined baking sheets, placing them about 2 inches apart. Flatten each mound of dough slightly with your hand. (Tip: You can use a dampened hand, because the dough is sticky.)

7. Soon after the cookies are scooped, put them in the oven and bake them. If you are baking in batches, don’t refrigerate the scooped dough, but leave them at room temperature. These cookies will not spread properly if the dough is chilled first.

8. Bake the cookies until they are evenly cracked all over the tops and softly set, 14 to 16 minutes, rotating the pan about halfway through the baking time. If you have 2 pans of cookies in the oven at the same time, also switch them between the racks.

9. Remove the pans from the oven and cool on a wire rack. Allow the cookies to cool completely before removing them from the baking sheets with a metal spatula. They stick to the paper a bit, but you can scrape them off with a sturdy metal spatula easily enough.