Desserts

Chocolate Cardamom Truffle Cookies

adapted from a recipe by Chef Monica Pope as seen in the Wholesome Sweeteners "Dessert First" online holiday cookbook

We tested these out in our Community Engagement Department at the Co-op to rave reviews! They're small cookies that pack a chocolaty punch and disappear quickly.

Chocolate Cardamom Truffle Cookies

Prep Time

30 minutes

Cook Time

30 minutes

Yield

18 Servings

Ingredients

8 ounces chocolate, bittersweet
2 tablespoons butter, unsalted
1⁄4 cup flour, all-purpose
1⁄4 teaspoon baking powder
3⁄4 teaspoon cardamom, ground
1⁄4 teaspoon salt, kosher
2 egg (large)
1⁄2 cup sugar, granulated
1 teaspoon vanilla extract
2 ounces chocolate, bittersweet

Instructions

In a heatproof bowl over simmering water (or using a double boiler), melt the 8 ounces of chocolate and the butter until smooth. Remove from heat and set aside. 

Combine flour, baking powder, cardamom and salt, and whisk to combine.

In a heatproof bowl or the top of a double boiler, whisk together eggs and sugar. Place this mixture over simmering water and whisk constantly until mixture is hot to the touch. Remove from heat and add egg mixture to the warm chocolate mixture. Stir to combine and add the vanilla extract. Stir to combine again.

Gently stir in the flour mixture. Cool the batter for a few minutes and then mix in the remaining 2 ounces of chocolate chunks. Chill batter in the refrigerator for 10-15 minutes.

Preheat oven to 350 F degrees.

Scoop rounded tablespoons of batter on a parchment-lined (or reusable Silpat-lined) baking sheet. Bake cookies for about 7 to 8 minutes, until the outside looks slightly cracked. Resist the urge to overbake them! These cookies should be soft and gooey on the inside.