Triple Chocolate Truffle Cheesecake Cookies

By [e-mail]

Ingredients

• 6 tablespoons unsalted butter
• 4 ounces bittersweet (mine was 60%) chocolate, chopped
• 6 ounces dark chocolate, chopped + extra for dipping later
• 3 large eggs
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 tablespoons Kahlua (optional)
• 2 ounces cream cheese, softened
• 3/4 cup all-purpose flour
• 2 tablespoons dark chocolate/dutch process cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 4-5 ounces milk chocolate chopped
• an assortment of toasted nuts, coconut, toasted coconut and or sprinkles, for topping

Details

Servings 36
Adapted from halfbakedharvest.com

Preparation

Step 1

In a microwave safe bowl or glass measuring cup, melt together the butter, bittersweet chocolate and dark chocolate. Microwave for 30 second increments, stirring until totally melted. Set aside and let cool completely. You can also do this over a double broiler.

In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.

In the bowl of your electric mixer, add sugar and eggs, beating on high until light and fluffy, about 2 minutes. Add in vanilla extract, Kahlua, cream cheese and melted chocolate/butter, beating for another 1-2 minutes until combined. Scrape down the sides of the bowl and make sure everything is combined. Now stir in the dry ingredients with a large spatula until fully mixed. Fold in chopped milk chocolate. Cover with plastic wrap and place in the fridge for at least 45 minutes or overnight.

Preheat oven to 350 degrees F. Place parchment paper (or a silpat) on an un-greased baking sheet. Remove the truffle cookie dough from the freezer. Grease your hands with a little canola oil (cooking spray works really well, but water can also be used) then begin to scoop out about 2 teaspoons of dough placing them about 2 inches apart. Using your oiled (or wet hand) flatten the dough into a small round disk. Repeat with remaining dough. Do this quickly and if you are doing the cookies in batches, refrigerate the dough in between rounds. Bake for 9-10 minutes. Let cool for about 5 minutes on the baking sheet.

Once cool enough to handle, dip in melted dark chocolate and then sprinkle with desired topping. Eat warm or let cool and store in an airtight container for up to four days.