RCI-BR.005.0168.001
Chocolate Truffle Cookies
Chocolate Truffle Cookies from the Recidemia collection
Prep15 min
Cook15 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- butter1 cupsoftened
- One-half cup powdered sugar1 unit
- 2 unit
- and one-half teaspoons vanilla OR McCormick's raspberry extract1 unit
- (1 square) unsweetened chocolate1 ozcarefully melted
- and one-fourth cups all purpose or unbleached flour2 unit
- One-fourth teaspoon salt1 unit
- package of semi-sweet chocolate chips6 oz
- One-fourth cup powdered sugar1 unit
- 2 tablespoons
Method
1
Preheat oven to 350°F. Line baking sheets with parchment paper.
2
Cream together softened butter and 1/2 cup powdered sugar until light and fluffy, about 2–3 minutes.
3
Beat in eggs one at a time, then add vanilla extract (or raspberry extract), mixing until fully incorporated.
4
Stir in the melted unsweetened chocolate until the mixture is smooth and evenly colored.
5
In a separate bowl, whisk together 2 1/4 cups flour and 1/4 teaspoon salt.
6
Fold the dry ingredients into the wet ingredients until just combined; do not overmix.
7
Fold in the semi-sweet chocolate chips gently until distributed throughout the dough.
8
Drop rounded teaspoons of dough onto prepared baking sheets, spacing them about 1 1/2 inches apart.
9
Bake for 10–12 minutes, until the edges are set but the centers still appear slightly underdone.
11 minutes
10
Remove from oven and let cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack.
11
Once completely cooled, combine 1/4 cup powdered sugar and 2 tablespoons cocoa in a small bowl, then dust cooled cookies with the mixture using a fine sieve or shaker.