Chocolate Truffle Cookies [gluten free]


One Year: Raspberry Cream Cheese Swirl Brownies
Two years: Toasted Almond Chocolate Corn Flake Clusters
Three Years: Smoothie Bowls, For Sharing
Four Years: Cherry Almond Granola
Five Years: Lavender Brownie Bites

Chocolate Truffle Cookies
Adapted From Food52
Makes 10-12 Cookies

1 1/2 cups bittersweet chocolate chips (or chopped bittersweet chocolate)
1/2 cup mini chocolate chips
4 tbsp unsalted butter
2 eggs
1/2 cup granulated sugar
1 tsp vanilla
1/4 cup almond meal
1/4 tsp baking powder
1/4 tsp salt
1 tsp espresso powder (optional, for enhanced chocolate flavor)
flaky sea salt, for sprinkling

In a double boiler, melt together 1 1/2 cups of the chocolate with the butter. Set aside. Beat together the eggs and sugar until pale and fluffy, about 2 minutes. Slowly add the warm chocolate mixture, beating as you add. Add the vanilla to the egg/chocolate mixture and mix well. Add the almond meal, baking powder, salt, and espresso powder (if using) and mix thoroughly. Add the 1/2 cup of mini chocolate chips (if the batter is still rather warm from the chocolate, let it cool until it’s warm but not hot before adding the chocolate so that it doesn’t melt the additional chocolate), and stir to combine. Chill the batter for 10-15 minutes, while you preheat the oven to 350°F. Using a spoon or scoop, scoop heaping tablespoonfuls of the batter onto parchment-lined baking sheets. Sprinkle liberally with flaky sea salt, and bake for 7-8 minutes. Remove the cookies as soon as they start to look dry on the top and develop cracks—do not overbake!! They will still look a bit too soft; that’s okay. Remove from the oven and let cool.


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