Heartbreak Chocolate Truffle Cookies

I don’t know if there is anything better than chocolate for heartbreak. Or just for any kind of day. Am I right?

Whether I’m happy, or sad, or celebrating, or stressed, or short on sleep (not that that happens regularly with a 2 year old and a newborn…), it seems all I want is chocolate.

Does that happen to anyone else?

(Also, have you seen

that Weight Watchers commercial – it’s kind of my favorite. Which means, I should probably be in the program.)

So I’ve had the pleasure of reading, enjoying, bookmarking and reviewing some fabulous cookbooks from Raincoast Books this winter, the first one being Hand Made Baking

by Kamran Siddiqi.

You should know that these are cookbook reviews, and that they are not sponsored posts. Raincoast books was incredibly generous and sent me a bunch of gorgeous books to cook from and share with you, and they even sent some for me to give to you.

My goal is to share a new recipe from a new cookbook with you each week, and I will be giving the cookbooks away in groups of two (so that means 4 prizes of 2 cookbooks each!). Stay tuned for information regarding the giveaways starting in March!

Let me just start with the things I love about this book:

• Simple, classic recipes – there are easy, no-fuss recipes along with impressive pastries and breads. From apple pie and brownies to Mille-Feuilles, Challah and Easy-Peasy Brioche.
• Easy to follow recipes – tons of helpful notes and easy-to-follow instructions, plus measurements in both weight and volume. I especially love this because I tend to measure in volume, while a lot of bakers measure in weight. I totally understand why they do this, I guess I’m just lazy.
• Um, it’s a cookbook full of carbs, chocolate, and sugar – the best kind, right? There are so many recipes in here that speak to the dessert-lover in me, it’s hard to put down!

The recipe I made for you is (obviously!) the Heartbreak Chocolate Truffle Cookies. I just couldn’t resist.

You might be wondering why I’d go for a plain old chocolate cookie recipe when there are so many new things that I’ve never tried before. But when I was looking through it, I kind of got hung up on “chocolate”. And “truffle”.

I noticed the recipe used a good amount of melted chocolate and cocoa, and I needed to try them! The dough is different than any cookie dough I’ve ever made – it’s silky and not stiff like most doughs. Resist the urge to add flour to it because as the melted chocolate continues to cool slightly, the dough will become more “scoopable”. I let my “dough” rest in the bowl for 5-10 minutes after mixing before scooping onto silicone mats, and it was the most luscious chocolate cookie dough I’ve ever spooned into my mouth baked with.

If you think you’ve tried enough chocolate cookie recipes, you need to give this one a try. All of the melted chocolate can’t be a bad thing!

Heartbreak Chocolate Truffle Cookies

Print
Prep time 15 mins
Cook time 13 mins
Total time 28 mins
Heartbreak Chocolate Truffle Cookies: because chocolate heals everything! www.thereciperebel.com
Serves: 12
Ingredients

• ½ cup/115g unsalted butter, cut into cubes
• 5oz/140g dark chocolate (minimum 64% recommended), chopped
• ⅔ cup/80g whole-wheat pastry flour (though I used white)
• 3 tbsp unsweetened cocoa powder
• ½ tsp baking powder
• ½ tsp fine-grain sea salt
• ¾ cup/150g packed light brown sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 1 ½ cups/340g chocolate chips or 2 ¾ cups/350g shelled unsalted dry-roasted pistachios, or a mixture

Instructions

1. Position a rack in the upper third of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper (I used silicone baking mats).
2. Melt chocolate and butter in a double boiler over simmering water (or gently in the microwave – I use a reduced heat). Set aside to cool for a few minutes.
3. Meanwhile, in a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt and set aside.
4. In a large bowl with a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat together the brown sugar, eggs and vanilla on medium speed until smooth and creamy, about 2 minutes. Turn off the mixer and scrape down the sides and bottom.
5. On low speed, beat in the melted butter and chocolate. Turn off the mixer and stir in the flour mixture until just combined. Then stir in the chocolate chips.
6. Drop 3 tbsp portions of dough (yes – they’re big cookies!) onto the prepared baking sheets about 3” apart (I baked 6 per pan).
7. Bake for 13-16 minutes (I actually baked mine for 12), rotating the sheet half way, until cookies are crackly and the centers are still soft (my cookies didn’t get as
8. crackly as the pictures in the book, but maybe I could have baked them higher up in the oven). Allow cookies to cool on the sheet for 10 minutes or until it’s cool to touch, then transfer to a wire rack to cool slightly before eating.
9. The cookies will keep in an airtight container at room temperature for up to 3 days, if they last that long.

3.2.2885
Recipe from Hand Made Baking

by Kamran Siddiqi.

Here is what my dough looked like before baking:

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