150g chocolate truffles, broken into pieces (recipe from allrecipes – refer below)
7 tbsp/3.5oz/100g soft butter
1/4cup or 50g sugar (used super fine grain)
1/2cup or 100g brown sugar (reduced to abt 25g)
1 tsp vanilla extract
1 1/4cup or 130g self-rising flour (used about 150g – leftovers)
1/2 cup or 100g ground peanuts
1 tbsp cocoa powder
1 tsp baking powder
1. Preheat the oven to 180C. Line cookie sheet with baking parchment.
2. Cream butter and sugars till light & fluffy.
3. Gradually beat in egg & vanilla extract.
4. Mix in flour, nuts, cocoa powder and baking powder.
5. Fold in chopped chocolate
6. Put teaspoonfuls of mixture on cookie sheet, leaving about 2 inches (5cm) between them.
7. Bake for 10-12min. Let cool for 5min, then transfer to cake rack & cool completely.
– 12 ounces (abt 330g) bittersweet chocolate, chopped
– 1/3 cup heavy cream (whipping cream used)
– 1 tsp vanilla extract
– combine chocolate & cream over medium heat, stir till mixture is smooth. Pour into a small dish and refrigerate till set about 2hours.
– adapted from Food Lovers recipe book, Something Sweet, pg 134, chocolate chip cookies
– chocolate truffles adapted from allrecipes
– intended to use up the ingredients hence did the above changes.
– in place of brown sugar I used Demerara. The taste was supposedly nicer but harder to cream as the granules were large.
– double action baking powder were used
– original recipe calls for hazelnut but I have leftover ground peanut
– cookie rises quite a bit more than expected.. Prob due to double action.
– self rising flour was homemade – added a bit too much salt, but overall product was amazing with slight saltiness
– sweetness was just right. Thumbs up.
– absolutely a keeper.