Quarterly Recipe - Chocolate Truffle Cookies

In the first newsletter of the new year we just sent out, we added in a human recipe. Why a human recipe in a dog treat newsletter? Since our company was started by a professional pastry chef we constantly have sweet human treats in the office. Most Monday's our head chef comes into the office with something she baked up for the staff. So we figured we should share the goodies (and the stories behind them) with you.

Chocolate Truffle Cookies
(first the story behind them)Seattle is, undoubtedly, the land of coffee shops and there is one near our office where we go when we need a break or a change of venue to brainstorm. In addition to having fantastic coffee they also have delicious treats that are all made onsite. One of these treats - a chocolate truffle cookie - has become a staff favorite but at $2.50/cookie, it can start to add up over time (we can sometimes spend a lot of time at this coffee shop!). So our head chef got it in her mind that she was going to figure out the recipe. And, low and behold, after several weeks of experimenting at home, she did!

Chocolate Truffle Cookie Recipe: (approx 36 cookies)
4 oz unsweetened chocolate
1 cup semisweet chocolate chips
6 Tbl unsalted butter
3 eggs
1 cup granulated sugar
1 1/2 tsp vanilla extract
1/2 cup all-purpose flour
2 TBL unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1 cup semisweet chocolate chips

1. In a microwave or a bowl placed over a pan of simmering water, melt unsweetened chocolate, 1 cup chocolate chips, and butter until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar for about two minutes until thick and pale. Stir in vanilla and chocolate mixgture until well mixed. In a seperate bowl, combine flour, cocoa, baking powder, and salt; gradually stir into the chocolate mix. Fold in remaining 1 cup chocolate chips. Cover dough and chill for one hour.
2. After dough has chilled, remove from fridge and, using a medium-zied ice cream scoop, scoop out dough balls. Place dough balls on a baking tray covered with wa or parchment paper. Place baking sheet and dough balls into the freezer for one hour.
3. If cookies are to be eaten immediately, preheat over to 350 degreesF (175 degreesC), place on ungreased baking sheet, and bake 15-22 minutes. Allow cookies to cool 5 minutes on baking sheet before eating.
4. Alternatively, cookies can be stored frozen and baked a little at a time as needed. In this case, remove dough balls from the baking sheet in the freezer and store in a plastic zip-lock bag. When ready to bake, follow instructions in Step 3.