Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Truffle Cookies 4.2 (33) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 20, 2020 Print Rate It Share Share Tweet Pin Email Photo: Tuan Yield: 5 dozen Get your holiday chocolate fix with this rich treat from Malika Ameen, a former contestant on Bravo's "Top Chef: Just Desserts." Ingredients 17 ounces 58% cacao chocolate pistoles 10 ounces white chocolate calets 5 ounces 38% cacao chocolate pistoles ⅓ cup all-purpose flour 2 tablespoons cake flour 3 tablespoons cocoa powder (Dutch process) 1 teaspoon Vietnamese extra-fancy cinnamon ¼ teaspoon baking powder ¼ teaspoon baking soda ⅛ teaspoon cream of tartar ¼ teaspoon fine sea salt 4 ounces unsweetened chocolate, chopped ¼ cup plus 1 tablespoon European-style butter 3 large eggs 3 large egg yolks 1 ⅓ cups plus 2 tablespoons superfine sugar 1 ⅛ teaspoons Trablit or pure coffee extract 2 ¾ teaspoons pure vanilla extract 1 cup coarse sanding sugar Directions Place 5 ounces of 58% cacao, white chocolate, and 38% cacao on a cutting board; very coarsely chop chocolate, leaving a third of the pieces whole. Set aside. In a large bowl, whisk together both flours, cocoa powder, cinnamon, baking powder, baking soda, cream of tartar, and salt; set aside. Set a heatproof bowl over (but not touching) simmering water. Add remaining 12 ounces 58% cacao, unsweetened chocolate, and butter; let melt, stirring, until well combined. Transfer chocolate to the bowl of an electric mixer fitted with the paddle attachment. Add eggs and yolks; blend until just combined. Add superfine sugar, Trablit, and vanilla; mix to combine. Add flour mixture and mix to just combine, scraping down sides of bowl as necessary. Add reserved chopped and whole chocolate pieces; mix to just incorporate. Cover and transfer dough to refrigerator to chill for 30 minutes. Preheat a convection oven to 325 degrees or a conventional oven to 350 degrees. Line baking sheets with nonstick baking mats. Place sanding sugar in a shallow dish. Fill a second shallow dish with water. Using a 3/4-ounce ice cream scoop, scoop out dough; press down on tops of dough with your thumb. Dip bottom of each portion of dough in water and then in sanding sugar; place on prepared baking sheets. Transfer to oven and bake for 4 minutes in a convection oven or 3 minutes for a conventional oven. Rotate baking sheet and continue baking until cookies are just set (they will still look slightly wet), about 3 minutes for convection or 2 to 3 minutes for a conventional oven. Let cookies cool on baking sheets. Cook's Notes Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month. Rate it Print