Truffle Stuffed Chocolate Chip Cookies Recipes

TRUFFLE STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Preheat Oven to 350 degrees Fahrenheit
• Remove truffles from their paper wrapping
• Line 2 - 3 cookie sheets with parchment paper
• In a bowl, combine the flour, baking soda and salt
• In a mixer bowl, add the butter, brown sugar and granulated sugar. Mix on medium-high speed until completely creamy. About 3-4 minutes
• Lower the mixer speed and add the eggs, one at a time beating well after each addition. Add the vanilla
• Slowly add the flour to the mixer a little bit a time. Do not overmix
• Finally add the chocolate chips and combine with a wooden spoon
• Take a tablespoon of cookie dough and flatten it with your hands
• Place a chocolate truffle in the middle of the flattened cookie dough
• With the tip of your fingers cover the truffle completely with the cookie dough. Roll it in with your hands in a circular motion
• Place the cookies separately on the cookie sheet
• Bake for 9-11 minutes (mine took 10 minutes)
• Remove from the oven and let the cool on a rack
• Enjoy!

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.

TRUFFLE STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Line 2 - 3 cookie sheets with parchment paper.
• In a bowl, combine the flour, baking soda and salt.
• In a mixer bowl, add the butter, brown sugar and granulated sugar. Mix on medium-high speed until completely creamy, about 3-4 minutes. Lower the mixer speed and add the eggs, one at a time beating well after each addition then the vanilla.
• Slowly add the flour to the mixer a little bit a time. Do not overmix. Finally add the chocolate chips and combine with a wooden spoon.
• Take a tablespoon of cookie dough and flatten it with your hands. Place a chocolate truffle in the middle of the flattened cookie dough.
• With the tip of your fingers cover the truffle completely with the cookie dough. Roll it in with your hands in a circular motion.
• Place the cookies separately on the cookie sheet. Bake for 9-11 minutes. Remove from the oven and let the cool on a rack.
• Enjoy!

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.