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COOKIES - Salted Dark Chocolate Truffle Cookies
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| READER RECIPE CONTEST: ALL THINGS CHOCOLATE Salted Dark Chocolate Truffle Cookies Texas Co-op Power This recipe was featured in Ancient Aztec Elixir. | |
| 1 1/2 cups | dark chocolate chips |
| 1 tablespoon | unsalted butter |
| 1 tablespoon | creamy peanut butter |
| 1/4 cup | all-purpose flour |
| 1/4 teaspoon | baking powder |
| 2 large | eggs |
| 1/2 cup | sugar |
| 1 teaspoon | Mexican vanilla extract |
| 1/-4 cup mini chocolate chips | |
| 2/3 cup | coarsely chopped roasted and salted peanuts |
| 1 teaspoon | fresh orange zest |
| 1/2 teaspoon | coarse sea salt |
Additional dark chocolate chips for decoration (optional)
Melt chocolate chips, butter and peanut butter in microwave. Stir until smooth. Set mixture aside.
In a small bowl, combine flour and baking powder. In large bowl, whisk eggs and sugar until blended. Slowly stir in the chocolate mixture and vanilla, then stir in flour mixture.
Stir in mini chocolate chips, peanuts and orange zest. Refrigerate dough 15 minutes.
Preheat oven to 350 degrees. Scoop rounded tablespoons of dough onto ungreased baking sheet. Sprinkle each dollop lightly with sea salt.
Bake 11 or 12 minutes or until outsides are slightly cracked. Do not overbake; the cookies will continue to bake while cooling. Cool on baking sheets for 3 minutes, then remove cookies to wire racks to cool. Cookies should be soft and gooey in center.
Melt additional chocolate chips for a drizzle decoration, if desired.
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