Chocolate truffle cookies
6 Reviews
About the bake
These dark chocolate truffle cookies are truly indulgent, the outside is slightly crisp revealing a softer centre, the light muscovado sugar adds to the gooiness and the depth of flavour.
Ingredients
- 199gPlain chocolate (70% cocoa)
- 55gUnsalted Butter (softened)
- 1Egg(s) (free range) (large, beaten)
- 100gBillington's Unrefined Light Muscovado Sugar
- 1 tspNielsen-Massey Vanilla Extract
- 40gAllinson's Plain White Flour
- 30gCocoa powder (plus extra for dusting)
- 0pinchSalt
- 0.25 tspBaking powder
Method
Step 1
Preheat the oven to 180°C (160°C, gas mark 4) and line 2 baking sheets with baking parchment.
Step 2
Melt 125g of the chocolate in a heat proof bowl over a pan of simmering water. Stir occasionally until melted, remove from the heat and set aside to cool.
Step 3
Cream together the butter, sugar and vanilla extract until pale and fluffy then add in the beaten egg. Pour in the melted chocolate and mix well.
Step 4
Sift together the flour, cocoa powder, salt and baking powder and add to the chocolate mixture, finally fold in the remaining broken chocolate pieces.
Step 5
Cover the bowl and chill in the fridge for 30 minutes then scoop out heaped teaspoons of mixture and roll into balls. Roll the balls in some cocoa powder and place them onto the baking sheet leaving some space between to allow the cookies to spread out during baking.
Step 6
Bake for 10 minutes until the tops are starting to crack and look glossy. Leave to cool for about 10 minutes then transfer onto a cooling wire to cool completely.