Chocolate Truffle Bomb Cookies And Chocolate Chip Cake Recipes

TRUFFLE-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Place the chopped chocolate in a medium bowl. Pour the heavy cream into a small saucepan and place it over medium heat. Heat the cream until it comes to a simmer and bubbles form along the sides of the pan. Pour the hot cream over the chocolate and let it sit and soften the chocolate for one minute. Gently whisk the cream and chocolate together until your ganache is shiny and smooth. Add the room temperature butter and whisk it in to incorporate it.
• Press a layer of cling wrap on top of the ganache, and refrigerate it until it is firm enough to scoop, about 60-90 minutes. It should be hard enough to roll into a ball, but not so firm that you can't easily scoop it. While you're waiting for the truffles to set, make the cookie dough (instructions down below).
• Use a small 1-inch candy scoop or a teaspoon to form twenty small balls of ganache. Roll them between your palms to make them round, and if necessary, dust your palms with cocoa powder to prevent them from sticking. Refrigerate the truffles until they are very firm and you're ready to bake your cookies. Truffles can be made in advance and stored in an airtight container in the refrigerator for up to two weeks.
• Preheat the oven to 325 degrees Fahrenheit (162 C). Whisk together the flour, baking soda, and salt in a small bowl and set aside for now.
• In the large bowl of a stand mixer, combine the melted butter and both sugars, and mix them on medium speed with a paddle attachment until the sugars are moist. Add the egg and mix until it is well-incorporated, then add the yolk and mix well again. Add the vanilla extract. Finally, with the mixer running on low, add the dry ingredients and mix just until they are almost fully incorporated and there are just a few streaks of flour remaining. Add the chocolate chips and stir them by hand, scraping down the bottom and sides of the bowl with a spatula until everything is well-mixed. For the best results, chill the dough for 45 minutes, until it is firmer but still able to be rolled into balls. If it's too hard straight from the refrigerator, let it warm up on the counter for a few minutes once you're ready to use it.
• To form the cookies, use a cookie scoop or a large tablespoon to form a 1.5-inch ball of dough. Press your thumb in the center to create an indent and spread the cookie out a little bit. Set a chilled truffle in the center of the cookie, then place a little more dough-about the size of a quarter-on top of the truffle. Pinch the bottom and top of the cookie dough together, then roll it between your palms to make it round. Place the cookie on an ungreased parchment-lined sheet, and repeat until the sheet is filled, leaving 2-3 inches between the cookies.
• Bake the cookies at 325 F for 12-13 minutes, rotating halfway throughout. They're done when the cookies have spread, have a touch of color along the outer edge, and the raw sheen is off in the center. They should still be soft in the middle.
• Let the cookies cool on the baking sheet until they're just warm, then carefully transfer them off with a spatula. These cookies are best enjoyed slightly warm, so if you aren't lucky enough to eat them fresh from the oven, I recommend heating them in the microwave for 10-15 seconds to melt the centers.

CONTEST-WINNING CHOCOLATE TRUFFLE COOKIES

Steps:

• In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes., In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours., Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners' sugar.

CHOCOLATE TRUFFLE CAKE

Steps:

• In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.

CHOCOLATE TRUFFLE COOKIES

Steps:

• In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
• Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

TRUFFLE STUFFED CHOCOLATE CHIP COOKIE CUPS

Steps:

• Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray. Cut each cookie dough round in half; place one half in each muffin cup. Bake 17 to 19 minutes until cookies are golden brown and puffed.
• Remove from oven and immediately use bottom of wooden spoon to create indentation in center of each cookie cup. Cool cups completely in muffin pan on cooling rack.
• Run butter knife gently along edges of cooled cookie cups to remove from muffin pan. Using small, sharp serrated knife, gently cut truffles in half. Set aside.
• In small microwave-safe bowl, heat chocolate chips on High 1 minute. Stir, then heat on High in 30-second intervals, stirring after each until chocolate is melted and smooth. Pour chocolate into small resealable plastic bag. Cut off one tip of bag.
• Pipe 1 teaspoon melted chocolate into centers of cookie cups. Top each with one truffle half, cut side-down. Pipe more melted chocolate over cookie cups (you may not use all the melted chocolate). Decorate with sprinkles. Let chocolate set completely before serving.

CHOCOLATE TRUFFLE BOMB COOKIES AND CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine flour, salt, and baking soda, and set aside. In a stand-mixer bowl fitted with a paddle attachment, mix the butter and sugars on medium speed until combined, 1 to 2 minutes. Slowly add the eggs, mixing until homogeneous, scraping down the sides of the bowl. Add vanilla. Add the flour mixture and mix on medium until barely combined. Add the chocolate chips and mix until just combined. Using a rubber spatula, fold the batter from the bottom to the top several times to ensure the mixture is homogeneous. Grease 2 24-count mini muffin tins with oil or butter. Separate out half the batter. Using your hands, gently press a heaping tablespoon of dough around each truffle; make sure no truffle is exposed. Place the balls in the tins and bake 15-20 minutes, until tops are golden brown, switching racks halfway through baking time. Remove from oven and allow to cool in the pan 15 minutes before unmolding. Eat warm for a chocolate explosion or later rewarm in the microwave for 20 seconds for the same effect. To bake the cake, spray a 9-inch pan with nonstick spray. Using your hands, pat batter down evenly and bake at 350 degrees for 40-45 minutes, until the top is golden brown and a skewer comes out clean. Transfer to a wire rack to cool. Slice and serve. (For a single large cake, use the full batch of dough in a 12-inch pan for the same baking time.) Variation CHOCOLATE CHIP COOKIES Makes 34 Large cookies Follow directions for Chocolate Truffle Bomb Cookies, except: Instead of muffin tins, line 2 large baking sheets with parchment. Omit truffle candies. Drop large balls (about 2½ tablespoons of batter) onto the sheet, leaving 1½ inches between the cookies, for about 10 cookies per sheet. Bake 15 minutes, rotating racks halfway through the baking time. Remove from the oven when cookies are light golden brown. Allow to cool 5 minutes on the sheet & transfer to racks. Repeat with remaining dough.