Sunday, April 18, 2010

Truffle meets cookie

These chocolate truffle cookies are evil. They have been sent from the underworld to destroy us. They have a dense and fudgy texture, like a truffle -- perfect for sinking your teeth into. They are rich and delicious. I meant to give them away, but I couldn't stop eating them. They were in control, not me. Evil, I tell you. I got the recipe from My Kitchen Cafe.


1 1/4 c. butter, slightly softened*
2 c. powdered sugar
1/3 c. unsweetened cocoa powder
1/4 tsp. salt
1/4 c. sour cream or plain yogurt
1 tsp. vanilla
2 1/4 c. flour
2 c. chocolate chips
About 1/3 c. cocoa powder for rolling
About 2/3 c. powdered sugar for rolling

Preheat oven to 325 degrees. In large bowl, blend butter and powdered sugar. Add cocoa powder and salt, then sour cream and vanilla. Blend in flour, then stir in chocolate chips. If dough is too difficult to handle, refrigerate for 30 minutes or more. Shape dough into 1-inch balls and roll in cocoa powder. Place on ungreased cookie sheet. Do not flatten. Bake for 10 minutes.

Get them out even if they don't look done. Let cool for a few minutes before moving to wire rack. Cool completely -- I'm talking a good 45 to 60 minutes -- before rolling in powdered sugar. I know, it's hard to wait that long, but you must or the powdered sugar will melt.

*Your butter should give a little when you touch it, but it shouldn't be so soft that your finger pokes far into it. If your butter is too soft, you are going to have to refrigerate your dough before baking or your cookies will flatten.

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