Super Chocolaty Valentine's Day Homemade Gift, Chocolate Truffle Cookies from Dahlia Bakery Cookbook

Chocoholics will love you for it.

Bake them tonight, wrap these super chocolaty Chocolate Truffle Cookies from Dahlia Bakery Cookbook (William Morrow, Fall 2012) by Tom Douglas and Shelley Lance in the morning and you have a Valentine's Day homemade gift.

Chocolate Truffle Cookies With Crackly Crust


Packed with bittersweet chocolate, cocoa, and chocolate chips, super- chocolaty and soft with a crackled top, just one of these cookies will more than satisfy the cravings of any chocoholic. Whipping the batter well as you incorporate the eggs will give the cookies their characteristic crackly tops. But don’t overwork the batter after you add the flour, or the cookies will be tough.


1 1⁄4 cups (7 1⁄8 ounces/205 grams) all-purpose flour
3 tablespoons plus 1 teaspoon (3 ⁄4 ounce/20 grams) unsweetened cocoa powder
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1 pound plus 4 ounces (567 grams) bittersweet chocolate, chopped (see “Our Favorite Chocolates,” page 21, and “How to Chop Chocolate,” page 12)
1⁄2 cup plus 2 tablespoons (1 1⁄4 sticks/5 ounces/140 grams) unsalted butter, softened
2 1⁄4 cups (1 pound plus 1⁄4 ounce/460 grams) sugar
6 large eggs at room temperature (see “How to Bring Ingredients to Room Temperature,” page 12)
1 tablespoon pure vanilla extract
Generous 2 cups (12 ounces/340 grams) bittersweet chocolate chips

Dahlia_bakery_truffle cookies

1. Preheat the oven to 350°F.

2. In a bowl, sift together the flour, cocoa, and baking powder (see “How to Sift,” page 13). Stir in the salt and set aside. Place the chopped chocolate in a heatproof bowl over a saucepan of very hot but not boiling water (the bottom of the bowl should not touch the water), stirring occasionally until the chocolate is melted and smooth. Remove the bowl from the water and allow to cool for 5 to 10 minutes.

3. Combine the butter and sugar in the bowl of an electric mixer with the paddle attachment and cream on medium speed until well combined. Add the eggs, one at a time, mixing on medium speed until the eggs are incorporated. (Tip: Break the eggs into a bowl and tip them into the mixer bowl one at a time.)

4. Increase the speed to high and beat for a few minutes until the mixture is very light, creamy, and pale in color, scraping the bowl down as needed. Add the melted chocolate and the vanilla extract and mix just until combined. Remove the bowl from the mixer and fold in the dry ingredients using a rubber spatula. Fold in the chocolate chips.

5. Start scooping the cookies as soon as you finish making the batter. The batter is very soft at first, but it starts firming up quickly as it sits, which will make it more difficult to portion. The easiest way to portion the cookies is with a 2- ounce ice cream scoop. Pack the scoop only about three- quarters full. Or use a scant 1 ⁄4 cup or 11 ⁄2 ounces of cookie dough for each cookie.

6. Scoop the cookies onto parchment- lined baking sheets, placing them about 2 inches apart. Flatten each mound of dough slightly with your hand. (Tip: You can use a dampened hand, because the dough is sticky.)

7. Soon after the cookies are scooped, put them in the oven and bake them. If you are baking in batches, don’t refrigerate the scooped dough, but leave them at room temperature. These cookies will not spread properly if the dough is chilled first.

8. Bake the cookies until they are evenly cracked all over the tops and softly set, 14 to 16 minutes, rotating the pan about halfway through the baking time. If you have 2 pans of cookies in the oven at the same time, also switch them between the racks.

9. Remove the pans from the oven and cool on a wire rack. Allow the cookies to cool completely before removing them from the baking sheets with a metal spatula. They stick to the paper a bit, but you can scrape them off with a sturdy metal spatula easily enough.

(* Recipe from Dahlia Bakery Cookbook by Tom Douglas and Shelley Lance - William Morrow, Fall 2012- Photography by Ed Anderson, All rights reserved)

Previous Post

Green not Drab, Brio Bamboo Lacquer Spotlight, Eco-Laboration with Anne and Thibaud Klepper

Feb 12
Green does not have to mean drab. Ekobo proves it with Brio Bamboo Lacquer Spotlight an Eco-Laboration with designers Anne and Thibaud Klepper... Brio is one of the new items Ekobo will introduce at Ambiente Fair (February 15-19, 2013) in Frankfurt. Ekobo is a member of Collectif Developpement Durable which supports sustainable development. Good design for Green Day # 241 Previously: Wastebaskets that Reduce Waste, Cordula Kehrer 'Bow Bins' Wastebaskets (* Image courtesy of Ekobo)
Next Post

Pan Seared New Zealand Lamb Loin Chops, Recipe Video Inspired by Whole Foods Madness Sale

Feb 14
When I was invited to contribute a recipe video showcasing one of the items on Whole Foods 'Madness Sale' selection, I accepted the challenge. I want to thank John and Christina of Le Salbuen Cafe Market who opened their doors to us for video shoot. This video could not have happened without A'layeah Thompson who was behind the camera and edited 28 minutes of video to around 4. Here's the result below. Watch the Video...