Chocolate Truffle Cookies with Mint Buttercream Filling
As close to a chocolate truffle as a cookie can be, this creamy cookie confection will become part of your holiday 'baking must' list. The chocolate melts in your mouth, the rich mint buttercream frosting refreshes your palette and the chocolate chips give it the perfect bit of snap. Festive and fabulous, they are a winter wonderland of flavor that make a statement on your dessert table. Merry Baking!
Chocolate Truffle Cookies
8 ounces Ghirardelli Chocolate (it is smoothest in texture)
4 tablespoons Unsalted Butter
1 cup All Purpose Flour
3/4 teaspoon Baking Powder
3/4 teaspoon Salt
3 Large Eggs
3/4 Granulated Sugar
1 1/2 cups Semisweet Chocolate Morsels
3/4 teaspoon Pure Vanilla Extract
Mint Buttercream Frosting
8 ounces (2 sticks) Butter
1 pound Powdered Sugar
4 tablespoons Heavy Cream
1 teaspoon Mint Extract
Green Food Coloring
Makes 30 cookies, enough for 15 cookie sandwiches
Chocolate Truffle Cookies
Preheat oven to 350 degrees.
Line 4 large baking sheets with parchment paper.
Break up chocolate into small pieces and place all, but a heaping tablespoon, in a microwave safe bowl.
Cut butter into pieces and add into bowl with chocolate.
Combine flour, baking powder and salt and reserve.
Measure out sugar and chocolate chips.
Melt chocolate and butter on very low power, stirring every 30 seconds. When just barely melted and a few bits of chocolate remain, stir till melted and add reserved chocolate, stirring until it is also melted. This step will temper the chocolate and make it smooth. Place in refrigerator.
Beat eggs and sugar together for 5 minutes until frothy.
Mix in chocolate until fully combined.
Mix in dry ingredients on low/medium speed.
Fold in chocolate chips.
Scoop out onto parchment lined cookie sheets (about a heaping tablespoon of dough per cookie). Let stand until all batter is metered out.
Bake for 9 minutes. Cookies will have a slight sheen and not appear dry. They are soft baked cookies that contain a lot of chocolate. When done, their appearance will be different than other cookies.
Leave on cookie sheets overnight.
Let butter sit out at room temperature for 30 minutes.
Cream on high speed.
Slowly add powdered sugar.
Add mint extract.
Add green food coloring a drop at a time until desired color is achieved. My food coloring took 5 small drops.
Add cream slowly. You want the batter to be a bit stiff so that the frosting doesn't squeeze out when you bite into the sandwich.
Pair up cookies and add a large heaping tablespoon of frosting on flat side of one cookie, leveling off. Sandwich with the flat side of the second cookie.
Cookies will last 7 days in a well-sealed plastic container.