Ladies, if it is that time of the month, I recommend you stop what you’re doing right now and make two, maybe three batches of these. I don’t remember the original basis for this recipe but it’s one I have memorized and can make at the drop of a hat.
These are not, in fact, very truffle-like once baked but the texture of the dough is quite truffle-y and rich. They satisfy my monthly craving for French truffles and I can’t keep peoples hands from them, especially Caleb’s.
Although it may be a cardinal sin as an American, I actually don’t very much care for chocolate chip cookies; instead, I prefer a rich chocolate cookie like this one. Also mint and chocolate are a match made in heaven.
1/2 c brown sugar
1/4 c granulated sugar
1/2 c butter, room tempurature
1 large egg
1 1/2 t vanilla
2 t mint extract
1/4 c cocoa powder (heaping)
1 c whole wheat flour
1/2 t baking soda
- Preheat oven to 350.
- In a medium mixing bowl, cream together butter and sugars until fluffy.
- Add in egg, mint and vanilla extracts and mix until well combined.
- In a small bowl, combine flour, cocoa powder, baking soda and salt.
- Add flour mixture to wet ingredients and combine thoroughly.
- Grease a baking sheet.
- Make small rounds with the dough, about 1 tablespoon each. Arrange the balls 2″ apart on baking sheet.
- Bake for 8 minutes and to prevent sticking, allow to cool for 10 minutes before removing from baking sheet.
- EAT UP!!!