Espresso-Hazelnut Truffle Cookies

By gstark

Ingredients

• For glaze:
• 4 oz. unsweetened chocolate
• 1 1/4 c. semisweet mini chocolate chips, divided
• 2 tsp. instant espresso powder
• 1/3 c. (5 1/3 tbsp.) unsalted butter, at room temperature
• Medium Bowl
• 3/4 c. flour
• 2 tbsp. unsweetened cocoa powder• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp Baking Powder
• Large Bowl
• 1 c. sugar
• 3 eggs
• 1/4 c. finely chopped hazelnuts
• 1/3 c. semisweet mini chocolate chips
• 1 tbsp. vegetable oil
• 1/4 c. finely chopped hazelnuts

Details

Servings 1
Adapted from startribune.com

Preparation

Step 1

Makes about 3 dozen cookies

Note: This recipe must be prepared in advance. From finalist Cheryl Francke of Arden Hills. Francke prefers to include 1 1/2 teaspoon brewed coffee to the dough when the chocolate mixture is added.

Directions

To prepare cookies: In a double boiler over gently simmering water (or in a bowl in a microwave oven), melt unsweetened chocolate, 1 cup semisweet mini chocolate chips, instant espresso powder and butter, and stir to combine. Cool for 10 minutes.

In a medium bowl, whisk together flour, cocoa, baking powder and salt, and reserve.

In a bowl of an electric mixer on medium-high speed, beat sugar and eggs until light and fluffy, about 2 minutes. Add chocolate mixture and mix until thoroughly combined. Reduce speed to low, add flour mixture and mix until just incorporated. Stir in hazelnuts and remaining 1/4 cup semisweet mini chocolate chips. Cover and refrigerate at least 6 hours or overnight.

When ready to bake, preheat oven to 325 CONVECTION degrees and line baking sheets with parchment paper.

Roll dough into 1-inch balls. Place dough 2 inches apart on prepared baking sheets, flattening dough slightly. Bake until lightly puffed and just set, about 7 minutes. Remove from oven and cool for 2 minutes before transferring cookies to a wire rack to cool completely.

To prepare glaze: In a double boiler over gently simmering water (or in a bowl in a microwave oven), melt 1/3 cup semisweet mini chocolate chips and vegetable oil, and stir to combine. Drizzle chocolate over cooled cookies; sprinkle chopped hazelnuts over chocolate glaze. Allow glaze to set.