Chocolate truffle cookies. That was all I had to read before I decided I had to make them immediately. I’m not sure if it is just me, but I honestly don’t get it when someone says a dessert is too rich or too chocolately. There is no such thing. The more chocolate, the better. And these cookies have a trifecta of chocolate: bittersweet, cocoa powder and chips. Sounds like perfection to me. Besides, I have heard wonderful things about the famed Dahlia Bakery and I already love Tom Douglas as a Top Chef guest judge. Though, I have to say, Top Chef has been pretty disappointing this season. I am a huge fan, but Seattle is almost as bad as Texas, I’m afraid. But, I keep watching anyways. I think I just love Tom😀
These cookies were easy enough to make. I wouldn’t even bother with the double boiler. I have always had good luck melting my chocolate in the microwave. I just melt it on defrost at 15-20 second increments and mix before putting it back in the microwave. Just be careful to not melt until totally smooth or it will be overdone and bitter. There should still be small chocolate chunks and the residual heat will melt the rest. Make sure to beat the batter after you add the eggs for several minutes so you get the pretty shiny tops. When you add the flour, fold lightly just until combined and your cookies will be tender. As they bake, the smell of chocolate is intoxicating. I love how the top cracks, hinting at the dark, delicious fudgeyness underneath. These cookies were so good, I immediately ordered the Dahlia Bakery Cookbook. I have a feeling that these cookies are just a hint of the deliciousness to come…..
Dahlia Bakery Chocolate Truffle Cookies
Yield: 30 cookies, 3.5in diameter
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 I used Valrhona
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1 pound plus 4 ounces (567 grams) bittersweet chocolate, chopped I used Callebaut
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, room temperature
1 tablespoon pure vanilla extract
2 cups (12 ounces/340 grams) bittersweet chocolate chips I used semisweet mini chips
Preheat oven to 350°F.
In a small bowl, sift together the flour, cocoa, and baking powder. Stir in the salt. Set aside. Place a heat-proof bowl over a saucepan filled with about 1 inch of water. Heat the water until very hot but not boiling. Put the chocolate in the bowl and stir until the chocolate is melted and smooth. Remove the bowl of chocolate from over the water and cool for ~ 5 – 10 minutes. I melted in the microwave at 15 second intervals, stirring in between.
Combine the softened butter and sugar in the bowl of an electric mixer with the paddle. Cream on medium until well combined. Add the eggs, one at a time. Mix on medium until the eggs are incorporated.
Increase the speed to high and beat for a few minutes until the mixture is very light, creamy, and pale in color. Scrape down the bowl as needed. This is what gives the cookies the shiny, cracked tops. Add the melted chocolate and vanilla. Mix just until combined. Remove the bowl from the mixer and fold in the dry ingredients with a spatula. Do not overmix or the cookies with be tough. Fold in the chocolate chips.
Start scooping the cookies as soon as the batter is made. The batter is very soft and sticky at first. But it starts firming up quickly as it sits, making it difficult to portion. The easiest way to portion the cookies is with a 2- oz ice cream scoop. Pack the scoop 3/4 full. Or use a scant 1 ⁄4 cup or 1 1 ⁄2 ounces of cookie dough for each cookie.
Scoop the cookies onto baking sheets lined with parchment, about 2 inches apart. Flatten each mound of dough slightly with a dampened hand.
Immediately after scooping the batter, place them in the oven. If baking in batches, don’t refrigerate the scooped dough. Instead, leave them at room temperature. They will not spread properly if the dough is chilled.
Bake until the cookie tops are evenly cracked and they are soft set, ~14 to 16 minutes. Rotate the pan at ~ 7 minutes. If you have 2 pans of cookies in the oven at the same time, also switch them between the racks.
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.