CHOCOLATE TRUFFLE BOMB COOKIES AND CHOCOLATE CHIP CAKE

CHOCOLATE TRUFFLE BOMB COOKIES AND CHOCOLATE CHIP CAKE image

Categories Cookies Chocolate Bake Kid-Friendly

Yield 32 cookies

Number Of Ingredients 10

Ingredients

4¼ cups unbleached all-purpose flour
1 tablespoon kosher salt
1 teaspoon baking soda
3 sticks unsalted butter, at room temperature
2 cups dark brown sugar
1 cup granulated sugar
3 large eggs, lightly beaten
2 tablespoons vanilla extract
2 cups mini chocolate chips
32 Lindt truffle candies (or Baci or cherry cordials)

Steps:

Preheat oven to 350 degrees. In a medium bowl, combine flour, salt, and baking soda, and set aside. In a stand-mixer bowl fitted with a paddle attachment, mix the butter and sugars on medium speed until combined, 1 to 2 minutes. Slowly add the eggs, mixing until homogeneous, scraping down the sides of the bowl. Add vanilla. Add the flour mixture and mix on medium until barely combined. Add the chocolate chips and mix until just combined. Using a rubber spatula, fold the batter from the bottom to the top several times to ensure the mixture is homogeneous. Grease 2 24-count mini muffin tins with oil or butter. Separate out half the batter. Using your hands, gently press a heaping tablespoon of dough around each truffle; make sure no truffle is exposed. Place the balls in the tins and bake 15-20 minutes, until tops are golden brown, switching racks halfway through baking time. Remove from oven and allow to cool in the pan 15 minutes before unmolding. Eat warm for a chocolate explosion or later rewarm in the microwave for 20 seconds for the same effect. To bake the cake, spray a 9-inch pan with nonstick spray. Using your hands, pat batter down evenly and bake at 350 degrees for 40-45 minutes, until the top is golden brown and a skewer comes out clean. Transfer to a wire rack to cool. Slice and serve. (For a single large cake, use the full batch of dough in a 12-inch pan for the same baking time.) Variation CHOCOLATE CHIP COOKIES Makes 34 Large cookies Follow directions for Chocolate Truffle Bomb Cookies, except: Instead of muffin tins, line 2 large baking sheets with parchment. Omit truffle candies. Drop large balls (about 2½ tablespoons of batter) onto the sheet, leaving 1½ inches between the cookies, for about 10 cookies per sheet. Bake 15 minutes, rotating racks halfway through the baking time. Remove from the oven when cookies are light golden brown. Allow to cool 5 minutes on the sheet & transfer to racks. Repeat with remaining dough.