CHOCOLATE CARDAMOM TRUFFLE COOKIES
Decadent and fudgy, these cookies are a chocolate lovers dream. A simplified version of a rich chocolate truffle, with a whisper of sweet cardamom these cookies will be sure to become a new holiday favorite.
YIELD: 2 dozen
¼ CUP AP FLOUR
¼ TEASPOON BAKING POWDER
¾ TEASPOON GROUND CARDAMOM
¼ TEASPOON KOSHER SALT
8 OUNCES BITTERSWEET CHOCOLATE, CHOPPED
2 TABLESPOONS UNSALTED BUTTER
2 LARGE EGGS
½ CUP GRANULATED SUGAR
1 TEASPOON VANILLA EXTRACT
2 OUNCES BITTERSWEET CHOCOLATE , CUT INTO CHUNKS OR CHOCOLATE CHIPS
- IN A HEATPROOF BOWL OVER A DOUBLE BOILER MELT CHOCOLATE AND BUTTER UNTIL SMOOTH. SET ASIDE.
- COMBINE FLOUR, BAKING POWDER, CARDAMOM AND SALT, AND MIX TO COMBINE
- IN ANOTHER HEATPROOF BOWL MIX TOGETHER SUGAR AND EGGS AND COMBINE WITH A WHISK. PLACE EGG MIXTURE OVER DOUBLE BOILER OVER GENTLY SIMMERING WATER AND WHISK CONSTANTLY UNTIL MIXTURE IS HOT TO THE TOUCH.
- REMOVE FROM HEAT AND ADD TO WARM CHOCOLATE MIXTURE. STIR TO COMBINE
- ADD VANILLA EXTRACT AND MIX TO COMBINE
- GENTLY STIR IN FLOUR MIXTURE. COOL FOR A FEW MINUTES
- ADD CHOCOLATE CHUNKS AND MIX
- CHILL FOR 10-15 MINUTES
SCOOP ROUNDED TABLESPOONS OF BATTER(25 GRAMS) AND PLACE ON A PARCHMENT LINED BAKING TRAY. BAKE AT 350 FOR APPROXIMATELY 7-8 MINUTES UNTIL THE OUTSIDE LOOKS SLIGHTLY CRACKED. BE VERY CAREFUL NOT TO OVER BAKE COOKIES BECAUSE THEY WILL CONTINUE TO BAKE AS THEY COOL ONCE REMOVED FROM THE OVEN.
COOKIES SHOULD BE VERY SOFT AND GOEEY IN THE CENTER.
