Truffle Brownie Cookies

Name: Truffle Brownie Cookies
Yield: Makes about 3 dozen.
Cuisine: Mexican
Ingredients: ¼ tsp. salt; ¼ cup + 4 tbsp. unsweetened cocoa powder, sifted, divided; 1 tsp. pure vanilla extract; ½ cup + 3 tbsp. confectioners’ sugar, sifted, divided; 2 cups unbleached, all-purpose flour; 1 tsp. pure chocolate extract; 1 cup unsalted butter, softened to room temperature; 6 oz. bittersweet chocolate, coarsely chopped, divided

Preparation info

Makes about
3 dozen

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

Created for food articles I’ve written on holiday cookies, this is a take on our favorite Mexican wedding cookie—with a rich chocolate taste. Is this a brownie or a cookie or a chocolate truffle? It’s all three of these decadent tastes rolled into one. Call it whatever you’d like—just mix, bake, and enjoy!

Ingredients

Brownie Base

6 oz. bittersweet chocolate, coarsely chopped, divided
1 cup unsalted butter, softened to room temperature

Americas
Mexico
Cookies
Vegetarian
Wedding/Marriage
Central America

Method

Heat oven to 375 degrees. Line 2 or 3 cookie sheets with parchment paper.

For the Brownie Base

Place 1 oz. bittersweet chocolate in a double boiler set over simmering water. Stir often, over low heat, until chocolate is melted and smooth.

Remove top of double boiler from heat, and carefully wipe bottom (so none of the moisture steams up into