Chocolate Truffle Cookies

Recipe View Melt Chocolate Mixture: In a microwave-safe bowl or a heatproof bowl set over a simmering pot of water (double boiler), gently melt the chopped unsweetened chocolate, 1 cup of the semisweet chocolate chips, and the butter, stirring occasionally until smooth and completely melted. Remove from heat and allow to cool slightly. (Approximately 10-15 minutes)

Recipe View Combine Wet Ingredients: In a large bowl, using an electric mixer, whip the eggs and sugar together until light and thick, about 2 minutes. Stir in the vanilla extract and then gradually incorporate the cooled chocolate mixture until everything is well combined.

Recipe View Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the chocolate mixture, stirring until just combined. Be careful not to overmix.

Recipe View Fold in Chocolate Chips: Gently fold in the remaining 1 cup of semisweet chocolate chips.

Recipe View Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or preferably overnight. This step is crucial for preventing the cookies from spreading too thin during baking. (1-2 hours)

Recipe View Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). Prepare baking sheets by lining them with parchment paper.

Recipe View Shape the Cookies: Roll the chilled dough into 1-inch balls. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.

Recipe View Bake: Bake in the preheated oven for 9 to 11 minutes. The cookies should look slightly soft in the center.

Recipe View Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them to set properly.