See my how to video at vimeo.com, use password "Baking" to view. Or just follow the recipe below:
Mint Truffle Cookies (a variation from allrecipes.com)
Ingredients:
8 (1 ounce) squares of unsweetened chocolate, chopped
Tip: If you don’t have unsweetened chocolate mix together three tablespoons of unsweetened cocoa and one tablespoon of melted butter.
2 cups semisweet chocolate chips
¾ cup un salted stick butter
6 eggs
2 cups white sugar
1 tablespoon of vanilla extract
⅛ teaspoon of peppermint oil
1 cup all purpose flour
2 tablespoons black cocoa
2 tablespoons double dutch process cocoa
½ teaspoon baking powder
½ teaspoon of salt
2 cups semisweet chocolate chips
Directions:
1. Melt butter in microwave or on stove.
2. Combine unsweetened chocolate and 2 cups semisweet chocolate chips and slowly melt until smooth.
3. Mix melted butter and chocolate thoroughly.
4. In a large bowl combine eggs and sugar until thick and pale (at least 2 or 3 minutes).
5. Stir vanilla and chocolate mixture into eggs until completely combined.
6. Add in peppermint oil and mix well.
7. In separate bowl dry whisk flour, cocoa, baking powder and salt.
8.Stir into flour mixture into chocolate batter in halves.
9. Fold remaining cups of chocolate chips into batter.
10. Split dough into two bowls and chill for at least two hours.
11. Preheat oven to 350 degrees F.
12. Wash your hands.
13. Take one bowl out and roll into 1 inch balls. Place balls on ungreased cookie sheets, 2 inches apart.
15. Bake for 13-17 minutes on center rack.
16. Allow cookies to cool for at least 15 minutes before removing from baking sheets.
Chocolate and mint are one of my favorite flavor combos on the planet. I found truffle cookies without mint too overwhelming with chocolate, mint softens the sweetness and highlights the chocolate flavor. These cookies are soft and chewy, perfect for a chocoholic.
Ingredients:
8 (1 ounce) squares of unsweetened chocolate, chopped
Tip: If you don’t have unsweetened chocolate mix together three tablespoons of unsweetened cocoa and one tablespoon of melted butter.
¾ cup un salted stick butter
6 eggs
2 cups white sugar
1 tablespoon of vanilla extract
⅛ teaspoon of peppermint oil
1 cup all purpose flour
2 tablespoons black cocoa
2 tablespoons double dutch process cocoa
½ teaspoon baking powder
½ teaspoon of salt
2 cups semisweet chocolate chips
Directions:
1. Melt butter in microwave or on stove.
2. Combine unsweetened chocolate and 2 cups semisweet chocolate chips and slowly melt until smooth.
3. Mix melted butter and chocolate thoroughly.
4. In a large bowl combine eggs and sugar until thick and pale (at least 2 or 3 minutes).
5. Stir vanilla and chocolate mixture into eggs until completely combined.
6. Add in peppermint oil and mix well.
7. In separate bowl dry whisk flour, cocoa, baking powder and salt.
8.Stir into flour mixture into chocolate batter in halves.
9. Fold remaining cups of chocolate chips into batter.
10. Split dough into two bowls and chill for at least two hours.
11. Preheat oven to 350 degrees F.
12. Wash your hands.
13. Take one bowl out and roll into 1 inch balls. Place balls on ungreased cookie sheets, 2 inches apart.
Tip: If your cookie sheets are bent or warped, make sure to press cookie dough balls onto the tray otherwise they will role towards the center.
14. Alternate bowls between chilling and rolling dough, to decrease to stickiness of the dough.15. Bake for 13-17 minutes on center rack.
16. Allow cookies to cool for at least 15 minutes before removing from baking sheets.
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