Chocolate Truffle Cookies, Oh, Yeah!

I will leave our week of “Legacy” cookie recipes (with a couple scones thrown in for good measure) with one last offering.  It is a taste universally acknowledged that nothing satisfies the cravings of the palate so well as chocolate – and this little delight does not disappoint!   While the residents permanent and temporary of Pemberley in A Fitzwilliam Legacy only drink their chocolate for breakfast or a warming break – eating the confection in solid form had not yet come into common practice – they would, I am certain, savour this experience just as well!

CHOCOLATE TRUFFLE COOKIES

(Note:  This dough can be sticky to ‘roll’ but worth the effort… and so much fun licking off your fingers after the final one has been put on the baking sheet!)

4 ounces unsweetened chocolate
6 Tablespoons butter
2 cups semisweet chocolate chips (12 oz)
1/2 cup flour
2 Tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
3 eggs
1-1/2 teaspoons vanilla extract

Chop unsweetened chocolate.  Cut butter into pieces.
Melt the chopped chocolate, butter and 1 CUP of chocolate chips in a small double boiler, stirring occasionally.  Remove from heat and set aside to cool.
Combine the flour, cocoa, baking powder and salt.
In a separate bowl, beat the sugar and eggs until well blended, about 2 minutes.  Mix in vanilla extract.  Stir in the melted chocolate mixture, then stir in the flour mixture.  Finally, stir in the remaining 1 cup of chocolate chips.

Cover and chill the dough until firm, at least 1 hour.

Heat the oven to 350 degrees.  Shape the dough into 1″ diameter balls and place on an ungreased cookie sheet (I line with parchment) about 2″ apart.  Bake until puffed, about 10 minutes.

May be served plain, or dusted lightly with either powdered sugar or cocoa powder.