French Bakery Chocolate Truffle Cookies
Makes 20-30 cookies.
- 1 cup or 4 ounces walnuts, toasted preferably
- 3/4 cup sugar
- 3 eggs, room temperature or warmed in the shell in hot water, 3 minutes
- pinch salt
- 4 ounces semi-sweet chocolate, melted and cooled
- 1/2 cup all purpose flour
- 1/2 cup miniature chocolate chips
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
In a mixing bowl fitted with a wire whisk attachment, whip the eggs, 1/2 cup of the sugar and salt on high, for 12 minutes or until the eggs are fluffy.
Meanwhile, melt the chocolate on high in a microwave, in one-minute increments until melted (about 2-3 minutes) and cool.
In a food processor, grind up the nuts with the remaining sugar to make a grainy meal.
Into the egg mixture in the mixer, fold in the flour and salt, then the sugar/nut mixture, and the chocolate chips. Blend well but try not to totally take the air out of it. Scoop out in small mounds onto baking sheet.
Bake until puffy but set about 11-15 minutes - too long a bake and they will be a bit hard - these set up more as they cool.
Dust with cocoa, confectioners sugar or melted white or dark chocolate.
These are also good underneath a scoop of ice cream and hot fudge sauce or dulce de leche.
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine
This is a pillowy cookie that is part cake, part brownie, part cookies. These are nice with a dollop of dulce de leche on top or simply dusted in cocoa or drizzled with melted white and dark chocolate. Great for the Chocolate Lovers Purim Basket.