Luscious Chocolate Truffle Cookies (Addiction Warning)

• December 24, 2014
• Mari Bickmore
• no comments

I don’t care if Christmas is portrayed with lots of snow and people in beanies, coats and scarves, there is something to be said for escaping that and having lots of sun and walks on the beach. Just sayin.’ Christmas lights on palm trees are growing on me. If you like hustle and bustle during the Holidays (holy days for those of you who don’t say Merry Christmas), then SoCal is your place. Try to time your outings so as not to be stuck in traffic for too awfully long. That one can be a bit tricky, though.

I am so happy to be here with all of my children at one time and my two grandchildren too! It is a blessing. It is a lot of cooking too! My plan for Christmas Day is to give everyone a recipe ro prepare. That way no one is stuck cooking all day long, and the day before and the day before that. Namely me. It kind of sucks not to be in my own kitchen right now. I know where everything is and what I have. We are in a rental house and, of course, it does not have everything I need or can find. But we will make it work.

The other day my son brought home some fabulous Chocolate Truffle Cookies from Mrs. Beasley’s in Beverly Hills. Some vendor had given tons of them to the company where he works. I had to figure out how to make them. This recipe is certainly not exact, but at this point I am not sure which I like better. I will have to make them again and buy some more Mrs. Beasley’s and try them side by side. It’s dirty work, but someone has to do it!  They are luscious, scrumptious, melt in your mouth cookies.   Nobody can eat just one.

Chocolate Truffle Cookies

Ingredients
1 1/4 cups butter, room temperature
2 cups confectioners sugar
1/3 cup unsweetened cocoa powder
1/4 tsp salt
1/4 cup sour cream or plain yogurt
1 tsp vanilla extract
2-1/4 cups all purpose flour (or gluten-free)

UPDATE:  I tried them (inadvertently I might add) with half gluten free flour and the cookie did not hold it’s form correctly, so I do not recommend it
2 cups semi-sweet chocolate chips

1/4 cup cocoa powder (for rolling)
1/3 cup confectioners’ sugar (for rolling)

Directions
1. Preheat oven to 325 F
2, Line baking sheets with parchment paper.
3. Cream together butter and sugar in a mixing bowl, adding sugar in slowly.
4. Sift in cocoa powder and salt and mix well on slow.
5. Beat in sour cream (or yogurt) and vanilla extract.
6. Blend in flour on low until no streaks of flour remain.
7. Stir in chocolate chips.
8. Refrigerate the dough for 30-60 minutes.
9. Make 1-inch balls with the cookie dough and the roll in the cocoa powder and place on baking sheet.

Cookies can be placed fairly close together as they don’t spread much. Do not put on greased cookie sheet as you do not want them to spread. You will not get the desired effect this way.
Bake for 10 minutes. Cookies will just barely be set. Let cool on baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.After about 30-45 minutes, roll them in the powdered sugar until completely coated. Then try not to eat them all at once.