Editor's Note: These are one of Jeri's favorite cookies to bake for the holidays; I can attest to their tastiness.
Chocolate Truffle Cookies
4 squares (1 oz. each) unsweetened chocolate
2 c. (12 oz.) semisweet chocolate chips, divided
1/3 c. butter or margarine
1 c. sugar
3 eggs
1 ½ tsp. vanilla extract
½ c. all-purpose flour
2 Tbsp baking cocoa
¼ tsp. baking powder
¼ tsp. salt
Confectioner’s sugar
In a microwave or double boiler, melt unsweetened chocolate, 1 cup of chocolate chips, and butter; cool for 10 minutes. In a mixing bowl, beat sugar and eggs for 2 minutes. Beat in vanilla and the chocolate mixture. Combine flour, cocoa, baking powder, and salt; beat into chocolate mixture. Stir in remaining chocolate chips. Cover and chill for at least 3 hours.
Remove about 1 cup of dough. With lightly floured hands, roll into 1-inch balls. Place on ungreased baking sheets. Bake at 350°F for 10–12 minutes or until lightly puffed and set. Cool for 3–4 minutes before removing from pan to a wire rack to cool completely. Repeat with remaining dough. Dust with confectioner’s sugar.
Yields about 4 dozen.