Sunday, March 25, 2012

Chocolate Truffle Cookies

*Adapted from Ellie Krieger's Triple Chocolate Cookies

What you'll need:
  • 1/4 cup unsalted butter, softened*
  • 1/2 cup dark brown sugar
  • 1/4 cup Sugar in the Raw 
  • 1/4 cup coconut oil (bring to liquid form in microwave, doesn't take much!)
  • 1 egg*
  • 1 teaspoon pure vanilla extract
  • 1/2 cup King Arthur's Unbleached All-Purpose Flour 
  • 1/2 cup coconut flour
  • 1/4 cup unsweetened cocoa powder 
  • pinch of Himalayan Pink Salt (about a teaspoon) 
  • 1 box of Trader Joe's Dark Chocolate Hearts with Rich Truffle Filling (You can fill with any chocolate candy you'd like. These chocolate are available during Valentines, so next time I might try Dove Hearts. Any chocolate candy will do. Pick your favorite!) 
*Must be at room temperature so that it doesn't solidify the coconut oil during mixing. 

Note: Some of my ingredients are pretty specific and that is for those of you that are like me and enjoy knowing exactly what someone used in their recipe. Free free to use whatever you have in your home! Check our original recipe for alternatives. 

What you'll do:
Preheat the oven to 350 degrees F. In mixer, blend together the butter and sugars until well combined. Add the oil and egg and blend until creamy. Add vanilla. In another bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients in three parts. This allows for better distribution of ingredients and a smoother batter. 

Using an ice-cream scoop, scoop the batter onto an ungreased cookie sheet. Place your chocolate of choice on top of each mound and press down slightly. These cookies do not expand, so whatever the circumference your cookies are before baking, they will be pretty much the same when they come out. Bake for 12 minutes. Transfer cookies to a rack to cool.

Of course, I didn't have the patience last night to wait till the truffle cooled completely and I must say, they are much better this morning. The smooth texture of the truffle against the roughness of the cookie is wonderful. Hope you enjoy!

Happy Baking,

Danielle Jones

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