Truffle Cookies Chef John's Recipe

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Truffle Cookies

"These are fabulous! I have no idea where I got this recipe from, but we've been baking them for years! When the cookies are done, dip the tops into chocolate icing."

Ingredients :

7 (1 ounce) squares unsweetened chocolate, chopped, divided
1 1/4 cups powdered sugar, divided
10 tablespoons butter
1/3 cup half-and-half
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon salt

Instructions :

Prep : 15M	Cook : 24M	Ready in : 1H5M

Heat 6 ounces chocolate in heavy saucepan over low heat, stirring constantly until melted. Remove from heat. Stir in 1/2 cup powdered sugar, 2 tablespoons butter, and half-and-half.
Scoop into 1-inch balls and place on an ungreased cookie sheet. Freeze until set, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Melt remaining chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, about 1 minute. Add remaining powdered sugar and butter. Mix in vanilla extract.
Work in flour and salt until dough holds together. Mold portions of dough around frozen chocolate balls to form 1- 1/2-inch balls. Place about 1 inch apart on an ungreased cookie sheet.
Bake in the preheated oven until set but not browned, 12 to 15 minutes. Remove from cookie sheet. Cool completely on a wire rack.

Notes :

If dough is dry, mix in 1 or 2 tablespoons milk.
Dip tops of cooled cookies into chocolate icing. Mix 1 cup powdered sugar, 1 ounce melted chocolate, and 2 tablespoons milk together to make the icing.

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