The recent high has been about 5 degrees. The recent low has been about -25. Let’s just say I need to escape to somewhere warm. Until I do, I will just eat cookies.
As I sit here and watch Ina Garten roast beautiful heirloom tomatoes (and eat cookies), I’m reminded of the sweet, sunny days of August when I would meet my roommate at the farmer’s market after work and shop for that night’s dinner. Fresh locally grown veggies would make up the majority of our meals and we would sit on our porch and eat to our heart’s and stomach’s content.
Our beautiful porch–which is now completely covered in snow :(.
Because of the extreme temperatures, I only like to leave the house for work. I wanted to bake something but I didn’t want to leave the house to buy ingredients. I noticed that I had all of the ingredients to make chocolate truffles, so I went at it. I stuck the warm truffle mixture in the fridge to harden and then, hours later, decided I was too lazy to do anything about it.
I was then struck with the brilliant idea of stuffing cookies with the truffle mixture and that’s how these cookies were born.
RECIPE: makes about 8-10 large cookies
- 3 oz. good quality dark chocolate
- 2 tbs. unsalted butter
- 1/4 cup heavy cream
- 6 tbs unsalted butter, softened
- 1/2 cup packed light brown sugar
- 2 tbs. granulated sugar
- 1 large egg
- 1 tsp. corn starch
- 1 1/4 cup all purpose flour
- 1/2 tsp baking soda
- 1 tsp. pure vanilla extract
- 1/2 cup semi-sweet chocolate chips
- sea salt to sprinkle on top
- Melt the chocolate in a double boiler.
- Remove from the heat and stir in the butter, stirring until smooth.
- Stir in the cream and chill for 2 hours until firm.
- In a medium bowl, whisk together flour, corn starch, and baking soda.
- In a stand mixer, cream butter and sugars together until fluffy.
- Add egg and beat until combined, scraping the bowl when necessary.
- Add vanilla and dry mix slowly and beat until incorporated.
- Mix in chocolate chips.
- Refrigerate dough for 30 min.
- Once truffle mixture is firm and the cookie dough has been refrigerated for long enough, it’s time to stuff the dough and bake.
- Preheat oven to 350 degrees F. Line a baking sheet with a silpat mat or parchment paper.
- Make tablespoon sized balls of dough and set aside.
- To stuff cookie dough, gently flatten a ball of cookie dough and place a big teaspoon of truffle mixture in the middle. Flatten another ball and place on top of dough with truffle. Gently press the cookie dough together careful to make sure the truffle mixture in hidden and shape into a ball. Sprinkle a little sea salt on top.
- Place cookie dough at least 2 inches apart on baking sheet and bake for 12-15 min or until slightly golden on the edges and a teeny bit gooey in the middle.
- Allow to cool and enjoy!
Mmm. Even Mimi wanted one!!