Chocolate-Truffle Cookies

If you love fudgy, rich chocolate, youre going to love these cookies from Pincushion Mountain B&B. A chocolaty trio unsweetened, semisweet and cocoa powder blend in this snacktime energy boost. Guests who come in after a day outdoors often find these treats baked by owner Mary Beattie.

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  • Makes: about 50 cookies
  • Prep: 45 mins
  • Bake: 8 mins 350°F per batch
  • Stand: 30 mins

Chocolate-Truffle Cookies

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Directions

  1. Line cookie sheets with parchment paper; set aside. In a small heavy saucepan melt unsweetened chocolate, butter, and 1 cup of the semisweet chocolate pieces over low heat, stirring constantly. Remove from heat and cool at room temperature for 30 minutes.
  2. Preheat oven to 350 degrees F. In a small bowl stir together flour, cocoa powder, baking powder, and salt; set aside. In a large mixing bowl beat sugar, eggs, and vanilla with an electric mixer on medium speed for 2 minutes.
  3. Beat in the cooled chocolate mixture. Beat in as much of the flour mixture as you can with the electric mixer. Using a wooden spoon, stir in any remaining flour mixture, the remaining semisweet chocolate pieces, and, if desired, pecans.
  4. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake about 8 minutes or just until edges are firm (centers will appear soft). Cool on cookie sheets on wire racks.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Chocolate-Truffle Cookies)

  • Per serving:
  • 104 kcal ,
  • 6 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 21 mg chol. ,
  • 42 mg sodium ,
  • 12 g carb. ,
  • 1 g fiber ,
  • 0 g sugar ,
  • 1 g pro.
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