Sunday, September 27, 2009

Triple Chocolate Truffle Cookies with Candied Ginger

It's good enough to have a sunny Sunday afternoon in late September in Seattle (it sounds like I'm hissing, if you read that out loud.  Trust me, I'm not).  But such a day high on a 26th-floor downtown patio overlooking the city, with a far view of the Puget Sound, Mt. Rainier, Lake Union, and Mt. Baker, surrounded by new friends, beautiful and lovingly prepared nibblies, libations, and laughter?  Friends, that's an embarrassment of riches.  Thanks to @bonnevivante for her hospitality.

Here's the recipe for my own lovingly prepared nibbly.  Fair warning: they're rich, they're seductive, they'll have their way with you.

Triple Chocolate Truffle Cookies with Candied Ginger

6 T. unsalted butter
4 oz. unsweetened chocolate**
2 c. bittersweet chocolate chips**
1 c. sugar
3 eggs
1 1/2 t. pure vanilla extract
1/2 c. flour
2 T. cocoa powder**
1/4 t. salt
1/4 t. baking powder
1/2 c. chopped candied ginger*

Melt butter, unsweetened chocolate, and 1 c. of the chocolate chips together in a double boiler or at low power in a microwave. Stir and set aside to cool.

Beat eggs and sugar until absolutely smooth and add vanilla.

Sift together dry ingredients.

While beating egg mixture at low speed (stand mixer is easiest), add cooled chocolate mixture. When fully incorporated, turn to absolute lowest speed and add dry mixture slowly until just incorporated. Scrape down sides, then stir in remaining chocolate chips and ginger. The mixture will be the consistency of very thick cake batter or ganache.

Cover and refrigerate overnight.

Next day: preheat oven to 350 degrees. Roll mixture (which is now quite hard) into 1 1/2 inch balls and place on ungreased cookie sheets (tip: when your hands start getting chocolatey, wash them. Otherwise, they stick to the dough and the cookies will have a rough exterior). Bake approximately 12-15 minutes, or until puffed and cracked on the surface. The cookies will be soft on the inside, so go by an exterior that is dry to the touch and doesn't yield to very slight pressure. Cool on racks.

*I have always made these cookies without this addition. Just tried it today and was hooked. You could use other dried or candied fruit (orange peel, dried cherries, etc.), but it's crucial that it be dried--liquid would screw up the recipe.

**Get the highest quality you can find.

1 comment:

Chef Gwen said...

Such lovely directions...reading sounds like I'm standing next to you. Want to bake these because of your description.