1 1/3cupsdark chocolateyou can use milk if you prefer
1/2cupheavy cream
2-3tspmint extractdepending on your tastes -- you can also omit
2tbspcocoa powder
For the cookies:
1cupbutterroom temperature
2cupssugar
2tspvanilla
2eggs
2cupsflourI'm running out of whole wheat flour, so I used only 1/2 cup whole wheat and the rest all-purpose
3/4cupcocoa
1tspsalt
1tspbaking soda
1/2cuppowdered sugaroptional
Instructions
Truffles:In a medium pan, heat the cream over medium heat until it just comes to a simmer. Remove from the heat and stir in the chocolate, whisking until smooth. (I like to do this in the hot pan, because I find otherwise the cream cools too much. If you need to place the pan back on the hot element to finish melting the chocolate, do so)
Stir in the mint extract if using. Pour into a bowl and cover with plastic wrap. Refrigerate for at least 1 hour.
Cookie dough:In the bowl of a stand mixer, beat butter until smooth. Add sugar and beat until creamy, a good 2-3 minutes.
Add eggs and vanilla, and beat until combined.
Add flour, cocoa, salt and baking soda and mix until combined.
Refrigerate at least 1-2 hours.
Assembly:Scoop out 1 tsp of truffle mixture, rolling in cocoa to help create a smooth ball, about ½" thick. Continue until truffles are done and place on a plate in the fridge until ready to use.
Preheat oven to 350 degrees F.
Scoop your cookie dough as you would normally. Press your thumb into the middle to create a place for your truffle. Place a truffle in the middle and wrap the cookie dough completely around the truffle - you don't want it to leak out! Continue until all truffles are used*. Roll cookie balls in powdered sugar, if using.
Place on lightly greased baking sheets and bake at 350 degrees F for 8-9 minutes, until just set. (Baking time will depend on the size of your cookie -- mine were baked 9 minutes)
Notes
*I got 35 truffles, and had a little extra dough, so I made plain cookies to use for s'mores!