what’s not to like?
Double Chocolate Mint Truffle Cookies
- 4 ounces unsweetened chocolate
- 1 cup semisweet chocolate chips
- 6 TBSP butter
- 3 eggs
- 1 cup white sugar
- 1 1/2 tsp peppermint extract
- 1/2 cup flour
- 2 TBSP cocoa powder (I used the dark chocolate kind)
- 1/4 tsp baking powder
- 1 cup mini chocolate chips
Melt the unsweetened chocolate squares, 1 cup chocolate chips and butter in a double boiler. Remove from heat and set aside to cool slightly. In a large mixing bowl, blend together the eggs and sugar until thick (about 3 minutes). Add in melted chocolate mixture. When well blended, mix in peppermint extract. Next, mix in flour, cocoa and baking powder. When well blended, stir in mini chocolate chips. Cover dough and refrigerate for an hour.
Preheat oven to 350. Roll chilled dough into 1 inch balls. (Yes, the dough really needs to be chilled) Place on an UNgreased cookie sheet about 2 inches apart. Bake for 9 – 11 minutes. Allow to cool about 5 minutes on a cookie sheet before moving to cooling rack to cool completely. When completely cool, sprinkle with powdered sugar – not necessary, but it does look nice!