I just had to bake something today….it had been a week since I last baked (even though my last post wasnâ€™t that long ago)…and I could feel the baking-itch again. I settled for an easy recipe that had been on my to-do list for ages now: Chocolate truffle cookies from â€˜The Ultimate Cookie Bookâ€™. I was a bit apprehensive about making them at first because the recipe only uses cocoa powder and no chocolate. Usually Iâ€™m not a big fan of cookies that are made with cocoa powder and not with chocolate. The only reason I tried this recipe was because it used a lot of cocoa powder, half of the amount of flour used.
Itâ€™s a very easy and quick recipe to make and the results as seen in the book looked wonderful.
I was surprised by the outcome of the cookies. Instead of looking more or less round and only somewhat puffed up they looked like chocolate crinkle cookies. Not that it mattered because they looked beautiful as they were but I wondered why they didn’t look more like the picture in the baking book. I checked the recipe and I didnâ€™t do a lot different.. I added a little more cocoa powder (that way I could finish the box) and instead of using Kirsch I used Amaretto. But these adjustments couldnâ€™t have caused the flattening, spreading and puffing-up of the cookies.
Anyway…as I already stated, it doesnâ€™t really matter….
They were crisp on the outside and soft and chewy on the inside. Their taste was sweet as would be expected with the amount of sugar inside and outside the cookie. After the initial sweetness, the bitterness of the cocoa powder kicks in and takes the edge off the sweetness. All in all a tasty cookie but I have to try a regular chocolate crinkle cookie recipe with real chocolate to compare tastes.
makes about 10
50 g (2 oz / Â½ cup) flour
30 g (1 oz / Â¼ cup) cocoa powder
Â½ ts baking powder
25 g (1 oz / 2 tbs) butter, cold and diced
1 egg, beaten
1 tsp Amaretto
50 g (2 oz / Â½ cup) icing sugar, sifted
Sift the flour, cocoa powder and baking powder. Put flour mixture and butter in food processor and process until it looks look moist small breadcrumbs. Mix the egg and Amaretto. Add to the flour and butter mixture. Process until combined. Chill for 30 minutes. Preheat the oven to 200ÂºC (390ÂºF). Line a baking sheet with baking parchment. Make balls the size of walnuts. Roll each ball through the icing sugar and make sure it is thickly coated. Bake for about 10 minutes.
1 cookie â€“ 70 kcal
100 g â€“ 350 kcal
carbohydrate 40 g â€“ protein 9 g â€“ fat 17 g (saturated fat 9 g) â€“ fibre 6 g