Served at the 2014 Chocolate Wine Trail
Ingredients
4 (1 ounce) squares unsweetened chocolate, chopped
1 cup semisweet chocolate chips
6 Tablespoons butter
3 eggs
1 cup white sugar
1 ½ teaspoons vanilla extract
½ cup all-purpose flour
2 Tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
1 cup semisweet chocolate chips
In the microwave, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool.
In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
Preheat oven to 350 degrees. Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets 2 inches apart. Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing.
Pair with a chilled bottle of Raspberry Weisser Flieder
Chocolate Truffle Cookies at Bias Winery for Chocolate Wine Trail
