Ginger Elizabeth Chocolates chocolate truffle cookies on pink plates and classic hot chocolate tins on marble counter.

Truffle Cookie

 

Ingredients (Makes 30 cookies)

  • 1 1/4 (8 oz.) cups Classic Hot Chocolate Mix
  • 4 Tablespoons Butter
  • 2 ea. Eggs
  • 3/4 cup Packed Brown Sugar
  • 1/2 cup + 2 Tablespoons All Purpose Flour
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Vanilla Extract
  • 2/3 (4oz.) cup Classic Hot Chocolate Mix

Method:

  1. Pre-heat the oven to 350° F. On a double boiler over medium heat, melt the 1 1/4 (8oz.) cups Classic Hot Chocolate Mix with the butter. Set aside.
  2. In a bowl, whisk eggs, brown sugar and vanilla extract.
  3. Pour egg mixture into melted chocolate mixture and mix until combined.
  4. Add all purpose flour, baking powder, salt and stir until just combined. Stir in 2/3 (4oz.) cup Classic Hot Chocolate Mix.
  5. Use a 1 ounce scoop or a tablespoon to portion the cookies onto 2 sheet pans (15 on each sheet pan).
  6. Bake at 350°F for 6-8 minutes. Turn the pan halfway through baking. The cookie is ready when the middle does not look raw anymore and the cookie will be slightly soufflèd. Cool and enjoy.