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Truffle Cookies
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"I have many beloved cookie recipes from my childhood, but this is a recent favorite. For many years, I've gotten together with friends or family for a cookie baking marathon. We make at least 10 different kinds and share them all. This cookie never fails to impress - it's decadent and definitely for chocolate lovers. Use the best quality ingredients you can find. They make great gifts and are easier to prepare than handmade truffles!" -- Lisa Malmarowski, director of brand and store development
makes 6 dozen


4 ounces unsweetened chocolate, chopped

3/4 stick (6 tablespoons) unsalted butter, cut into small pieces

2 cups semisweet chocolate chips

1/2 cup all purpose flour

2 tablespoons unsweetened cocoa powder (not Dutch-processed)

1/4 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

3 large eggs

1 1/2 teaspoon real vanilla extract

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Truffle Cookies
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  1. Melt unsweetened chocolate, butter and 1 cup chocolate chips in a 1-quart heavy saucepan over low heat, stirring occasionally. Cool.
  2. In a separate bowl, stir together flour, cocoa, baking powder and salt.
  3. In a large mixing bowl, beat together sugar, eggs and vanilla with an electric mixer until pale and frothy, about 2 minutes. Mix in the melted chocolate and then the flour mixtures at low speed until combined well. Stir in remaining chocolate chips. Chill, covered, until firm, about 2 hours.
  4. Preheat oven to 350°.
  5. Roll heaping teaspoons of dough into 1-inch balls with dampened hands and arrange 2 inches apart on ungreased baking sheet. Bake in batches in middle of oven until puffed and set, about 10 minutes (cookies will be soft in the center). Transfer to racks to cool.
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