Joy Wilson, a.k.a. Joy the Baker, is a woman who knows how to make life a little sweeter with the help of butter, sugar, chocolate, marshmallow, caramel or...well, you get the picture. So what cookie does someone who bakes every day want to make for her friends and family?
"The holidays require a bit of decadence. These Melty Chocolate Truffle Cookies are my favorite thing to gift during the holidays because they're simple, rich, stay moist and tender on a pretty cookie plate, and they look like they're covered in a light dusting of snow. Adding a dash of peppermint extract makes them the perfect Winter holiday treat!" --Joy Wilson
Melt-y Chocolate-Truffle Cookies
Let's be the kind of people who throw dinner parties with matching china. Let's be the kind of people who don't knock over their wine glasses during a very animated reenactment of their favorite scenes from Anchorman (because, yeah, we're still talking about that movie). Let's be the kind of people who have coffee brewed and little dessert cookies ready for serving. These are them. Good luck with the wine spill.
- Â½ cup all-purpose flour
- Â½ cup sugar
- Â¼ cup unsweetened Dutch-processed cocoa powder
- Â½ teaspoon baking powder
- Â¼ teaspoon salt
- 1 teaspoon espresso powder (optional)
- 2 tablespoons unsalted butter, cut into chunks, at room temperature
- 1/3 cup (about 3 ounces) chopped dark chocolate (I used a 70% cacao chocolate)
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1 cup confectioners' sugar
1. Put racks in the center and upper third of the oven and preheat the oven to 375Â°F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt, and espresso powder, if using. Add the butter and rub the butter into the dry ingredients until thoroughly combined. The mixture will be relatively dry and resemble breadcrumbs. Add the chopped chocolate and toss well.
3. In a small bowl, whisk together the egg and vanilla. Add the egg mixture to the chocolate mixture and stir with a fork until the mixture is slightly moistened. Use your hands to press the dough into a ball. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
4. Put the confectioners' sugar in a medium bowl. Remove the dough from the refrigerator and shape it into tablespoon-size balls. Generously coat the balls, one at a time, in the confectioners' sugar and place on the prepared baking sheets. Leave about 2 inches of space between each cookie. Bake until the cookies are just set, but still slightly undercooked on the inside, about 10 minutes. Let cool on the pans for 5 minutes before transferring to wire racks to cool completely. Serve warm (preferably right after dinner).
The cookies will keep in an airtight container for up to 4 days.
Makes about 18 cookies
Joy Wilson is the creator of the popular blog, Joy the Baker, and the author of two cookbooks on baking, including Homemade Decadence, where you'll find the cookie above (Homemade Decadence was one of our Best Cookbooks of October).
In case you missed it, here are our previous 12 Days of Cookies posts:
- Day 1: Eggnog Sandwich Cookie from Ovenly baker
- Day 2: Ischler cookie from Rose Levy Beranbaum
- Day 3: Rich Butter Cookie with Pink Peppercorns and Salt from Johnny Iuzzini
- Day 4: Chocolate Candy Cane Cookies from Ree Drummond
- Day 5: Pecan Bars from America's Test Kitchen
- Day 6: Double Chocolate and Espresso Cookies from Giada De Laurentiis
- Day 7: Peppermint Chocolate Macarons (gluten-free!) from Danielle Walker