Just another cookie recipe I wanted to try out. These turned out great, and you can make them bite sized too (so then you can eat twice as many). My favorite was to eat them about 30 minutes after they came out of the oven and the chocolate in the middle was still gooey. This is a great egg-less cookie recipe too! This is great for those Sunday afternoons when you find yourself wanting to make cookies but alas, there are no eggs.
Chocolate Truffle Cookies
Note: In the comments of the Baking Bites blog where this recipe was originally featured, several commentators mentioned their cookies had spread quite a bit. I didn't have a problem with that, but two tips I'd be aware of is first, to make sure your butter isn't overly soft - a cool room temperature is what you are looking for (you can tell if the butter is just right for creaming if you press your index finger into the butter and it gives just a little but it isn't easy for you to slide your finger all the way through). Second, chill the batter for 30 minutes if you are working in a warm kitchen or if your batter seems overly soft. Also, I have found if you replace 1/4 c of the butter with butter flavored shortening, the batter will be a good consistency.
*Makes about 3 dozen cookies (or 6 dozen smaller cookies)
1 1/4 cups (2 1/2 sticks) butter, room temperature
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup sour cream or plain yogurt
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 cups semisweet or bittersweet chocolate chips
approximately 1/3 cup cocoa powder (for rolling)
approximately 2/3 cup powdered sugar (for rolling)
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat liners.
In a large bowl, cream together the butter and powdered sugar, adding the sugar in slowly so that it doesn’t puff everywhere and transform your kitchen into a white mess. In a fine mesh strainer/sieve, place the cocoa powder and salt and sift this mixture into the butter/sugar and mix until well combined. Beat in the sour cream and vanilla extract. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.
Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much if the dough is chilled, so they can be placed fairly close together.
Bake the cookies for 10 minutes. They will just barely be set but you don't want to overbake or they will be dry. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack to cool completely.
When the cookies have reached room temperature, after about 30-45 minutes, roll each cookie in powdered sugar until completely coated. Store in an airtight container.
Recipe Source: from My Kitchen Cafe/originally from Baking Bites