Dark Chocolate Balsamic Truffle Cookies

Looking for the perfect recipe for your Valentine? We have just the one! A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them).

This recipe will take approximately two hours to bake, but it will be well worth it!

Ingredients:

1 Tablespoon Dark Chocolate Balsamic

4 (1 ounce) squares unsweetened chocolate, chopped

1 cup semisweet chocolate chips

6 tablespoons Organic Butter

3 Large White Eggs

1 cup white sugar

1 1/2 teaspoons vanilla extract

1/2 cup all-purpose flour

2 tablespoons unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup semisweet chocolate chips

Directions:

Step 1: In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, 1 tablespoon Dark Chocolate Balsamic, and the butter stirring occasionally until smooth.

Step 2: Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture.

Step 3: Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.

Step 4: Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1-inch balls. Place on ungreased cookie sheets so they are 2 inches apart.

Step 5: Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

We hope you enjoy these chocolatey treats! We hope you tag #tasteofoils on Instagram with your amazing googy photos.