Chocolate Truffle Cookies

       I write this to you on a rainy, dark Vancouver evening sitting in my jammies in front of the fire which anyone who knows me knows is just how I like it. What goes well with dark, rainy evenings? Well, a lot of things, but fudgy, moist oh so chocolatey cookies for one! So for day 3 of cookie week I introduce to you....the Chocolate Truffle Cookie. It's normally what I would consider a "seasonal cookie" but maybe that's just because I first made them for Christmas two years ago but there's no rule in my book, written or unwritten, that says you can't enjoy these babies year round.    

Like the name implies they're basically the cookie form of the inside of a chocolate truffle. Dark, with a rich chocolate flavour that quite literally melts in your mouth. Whatever you do, don't eat the dough or else they won't make it to the oven, but then you can reward your self restraint by licking the bowl and spoon until all you can taste is porcelain.

Chocolate Truffle Cookies
Makes 24 (less, if you start on the dough, I got 20 out of my last batch)

4 oz unsweetened chocolate
2 c semi-sweet chocolate chips, divided
1/3 c butter
1 c sugar
3 eggs
1-1/2 tsp vanilla 
1-1/2 c flour
2 tbsp cocoa powder
1/4 tsp baking powder
1/4 tsp salt
icing sugar for dusting

In the microwave (carefully!) or in a heatproof bowl over boiling water, melt the unsweetened chocolate, butter and 1 c of chocolate chips.
Let stand to cool for 10 minutes. 
Meanwhile beat the egg and sugar, add the cooled chocolate mixture and vanilla.
In a separate bowl combine flour, cocoa, baking powder and salt.
Gradually beat the flour mix into the chocolate until just combined.
Stir in remaining chocolate chips.
Cover and refrigerate for about 3 hours or until firm enough to easily shape into balls. 
Scoop out enough dough to make 1-1/2 inch balls. Place each ball 2 inches apart on an ungreased cookie sheet.
Lick off all the gooey dough that is stuck to your hands, spoon, bowl, kitchen counter wherever. 
Bake at 350ºF (180ºC) for 10-12 minutes until the tops begin to crack. Transfer to a wire rack to cool completely. Dust with icing sugar.

If you don't want the gooeyness all over your hands you can flour them ahead of time to prevent sticking, but I mean really, why bother?

Happy licking!
-Holly