The Mr. and I whipped these cookies up last night. He usually doesn't participate in my baking so it was extra special. I didn't think I could love him more, but then I watched him slowly add flour into a bowl of creamed butter and sugar...oh, boy! Hubba hubba. :)
One of my absolute favorite chocolate chip cookie recipes is one I adapted from the famous recipe that was published in the NY Times back in 2008 by Jacques Torres. You can find that recipe here on OMP! under "Best. Ever. Chocolate Chip Cookies". The mixture of cake and all-purpose flour plus the great ratio of other ingredients create O.F.C. (that's street slang for "ONE FINE COOKIE"). This recipe for Chocolate Truffle Cookies is a much different cookie, but still extraordinarily delicious.
It is amazingly soft and chewy, but it is definitely a more thin cookie which leaves for more of a crisp bottom. Additionally, the use of homemade chocolate truffle chunks makes the flavor so much richer and deep. I can't believe I didn't think of doing this sooner! I can't wait to use chocolate truffle chunks in the Best. Ever. Chocolate Chip Cookies.
This recipe is easy and makes about three dozen cookies. I have to thank Natasha from her incredible blog, Butter Baking, for inspiring me with her Chocolate Truffle Swirl Cookies. After I spotted them, I knew I had to make them. However, I pretty much feel that way about all her baked goods!
Chocolate Truffle Cookies
adapted from Natasha of Butter Baking
makes about 3 dozen cookies
Chocolate Truffle Chunks
4 1/2 ounces of dark chocolate, chipped (I use a kind that is 70% cacao)
1/2 cup heavy whipping cream
2 tsp hazelnut liquer
1 tsp vanilla extract
1. Heat the cream, hazelnut liquer, and vanilla in a small sauce pot on a medium flame. Whisk it constantly to avoid it from burning. As soon as it starts to boil, turn off the heat and pour it over the dark chocolate chunks. Whisk everything together until the mixture is smooth and the chocolate chunks have melted. Pour the chocolate into a small container (or dish that has at least a 1 inch depth)and freeze it for at least 45 minutes. Take the chocolate out of the freezer, and chop it into chunks OR let it thaw for a little bit and use a spoon or a mini ice-cream scoop to scoop chunks out of the container. Place the chunks back into the freezer just until you are ready to add them into the cookie dough.
1/2 cup unsalted butter, cold and cut into pieces
3/4 cup white granulated sugar
1/2 cup light brown sugar
1 tsp ground instant coffee powder
1 large egg, room temperature
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
about 1/2-3/4 cup chocolate truffle chunks
1. Use the whisk attachment on a standing mixer (or a hand mixer and a bowl), to cream the butter, white sugar, brown sugar, and coffee powder. Once the mixture comes together, add the egg and vanilla extract. Stop the mixer to scrape the sides and bottom of the bowl down with a spatula and continue mixing for about 1-2 minutes--just until it is combined.
2. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this mixture into the mixing bowl containing the creamed butter. Mix on medium just until the dough forms and there is no longer any dry flour patches. Don't over mix. Use a rubber spatula to gently fold in the chocolate truffle chunks.
3. Gather and roll cookie dough into balls that are approximately 1 tablespoon in size. Place them on baking sheets lined with parchment paper (or silicone mates). Be sure to leave enough room for spreading (about 1 1/2 inches in between each cookie). Bake the cookies in a preheated 350 degree F. oven, on the middle racks, for 8 minutes. The bottoms should be golden brown and the cookies will be soft. Allow them to cool before enjoying.