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Melty Chocolate-Truffle Cookies

By Joy Wilson

4.7

(20)

Overhead shot of melty chocolatetruffle cookies dusted with powdered sugar.
Melty Chocolate-Truffle CookiesJoy Wilson

Slightly undercook these mouthwatering morsels for a molten effect.

Ingredients

1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 tsp espresso powder (optional)
2 tbsp unsalted butter, cut into pieces, room temperature
1/3 cup (about 3 oz) chopped dark chocolate
1 large egg
1 tbsp vanilla extract
1 cup powdered sugar

Preparation

  1. Step 1

    Preheat oven to 375° with racks in center and upper third. Line 2 baking sheets with parchment.

    Step 2

    Whisk together flour, sugar, cocoa powder, baking powder, salt, and espresso powder (if using). Rub butter into dry ingredients until mixture resembles breadcrumbs. Stir in chocolate.

    Step 3

    Whisk together egg and vanilla. Add egg mixture to chocolate mixture; stir with a fork until mixture is slightly moistened. Form dough into a ball; wrap in plastic; refrigerate 30 minutes.

    Step 4

    Shape dough into tablespoon-size balls. Roll each in powdered sugar to coat; place on sheets 2" apart. Bake until just set but still slightly undercooked, about 10 minutes. Let cool on sheets 5 minutes; transfer to wire racks to cool completely. Serve warm.

Reprinted from Joy the Baker Homemade Decadence, by Joy Wilson, copyright 2014. Published by Clarkson Potter.
TagsCookieDessertCocoaChocolateVanillaHerbs & SpicesNut FreeEasyBakingChristmasCookbooks

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