And now, for some more cookies

One of the things that I tend to forget is how much people LOVE chocolate, because, frankly, I do not care for it. One of the chocolate cookies I made at Xmas, however, provoked such a positive response that I have to post it. It's not a very easy cookie to make, because it involves a lot of steps, but the chocolate lovers of the world really like this one really a lot. So here it is. It's called a chocolate truffle cookie.

You'll need four ounces of a v ery good quality chocolate, either bittersweet, or unsweetened. You will also need two cups of chocolate chips. I use a bittersweet variety, and I think you should too. Also, you will need half a stick of unsalted butter. What you do first is chop up that four ounces of chocolate, and combine it, with a cup of the chips, and the butter in a pan. Melt that over low heat. Keep an eye on it, stir it every now and then, and just make sure it's smooth and it doesn't burn. Take it off the heat, and let it cool

In a mixing bowl, combine a half cup of light brown sugar, a quarter cup of white sugar, 3 large eggs, and a pinch of vanilla extract. Mix this up really well, getting it nice and fluffy. Stir it down occasionally if you need to.

While that is mixing, combine a half cup of flour with a teaspoon of baking SODA (always using baking soda for chocolate recipes), and a half teaspoon of salt.

When the butter is all mixed up, then take that chocolate mixture and beat that in,to a uniform color. Then pour in the flour mixture, and mix until it's just combined. Finally, stir in the last cup of chips (I bet you thought I forgot, didn't you? Annalena forgets NOTHING).

This batter is too soft to bake. You need to refrigerate it for at least three hours, perhaps overnight. I WILL tell you that it is much harder to work with as an overnight chilled batter, but I think it is worth it.

When you're ready to bake the cookies, spread parchment paper out over at least three, and preferably four, baking sheets, if you have them. These cookies bake very quickly, and while you CAN wait until your baking sheets are cool enough to re-use, I like to get them "in and out."

Ok, enough of the jokes. Let's cook.

Make SMALL balls of the batter. The best way to do this, especially if you chilled it overnight, is to use a small melon baller, occasionally dipped in water and just scoop it out. Then form round shapes with your hands, and spread them out, say 12-16 to a sheet. Bake them in a preheated 350 oven, for 8 minutes or so a sheet. NO MORE than 8 minutes. You will think they are too soft. THese are called "truffle cookies" and they should be soft. And you need to leave them alone until they are fully cooled to take them off of the sheets. They are delicate, but once they firm up, they will hold their shape.

I have seen people fight for these cookies. More power to them. I made these last night for one of the returning puppies, and I can't wait to see his face when he 's confronted with 60 or so of his favorite cookies. Again, boys, welcome home!