Double Chocolate Mint Truffle Cookies

During my last trip to Utah, my friend Allie introduced me to Ruby Snap cookies. O.M.G. If you live in the Salt Lake area, you need to make a visit to this place. I only tried the Margo - chocolate cinnamon cookie with a molten milk chocolate mint center. Yup, all that deliciousness in one cookie. When I head back to Utah later this week, I am dying to go back to try the Penelope (peanut butter cookie) and the Lilly (lemon sugar cookie with lemonheads and lemon glaze).


Anyway, the purpose of this post is not to tell you my plans for gaining 5 lbs. while in Utah, it's actually to share with you my own recipe for the Margo cookie. As I was leaving Allie's place during that last visit, she asked me to re-create the cookie... and who am I to turn down anyone who asks me to do some baking.


So, here's what I came up with. I slightly altered my favorite chocolate cookie recipe for the base of the cookie. I had no idea the Margo had cinnamon in it, so I didn't add any. I guess you could throw in a teaspoon of it, if you feel so compelled.

2 cups (10 ounces) all-purpose flour
½ cup (1½ ounces) Dutch-processed cocoa powder
2 teaspoons baking powder
½ teaspoon salt
16 ounces bittersweet chocolate, chopped (about 60-65% cocoa)
4 large eggs
2 teaspoons vanilla extract
10 tablespoons (1¼ sticks) unsalted butter, softened but still cool
1½ cups packed (10½ ounces) light brown sugar
½ cup (3½ ounces) granulated sugar (plus more for rolling)
Lindor chocolate Mint Truffles


1. Sift together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.
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2. Melt the chocolate in a medium heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth; remove from the heat. (Alternatively, you could melt the chocolate in the microwave.) In a small bowl, beat the eggs and vanilla lightly with a fork, and set aside.

3. Either by hand or with an electric mixer, beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl wit a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes. I actually let my stand for 15 minutes and then refrigerated it for about another 15-20 minutes so the dough was a little more firm and easier to form a ball around the truffle. 

4. Meanwhile, heat the oven to 350 degrees. Line baking sheets with parchment paper. Scoop the dough with a 1¾-inch ice cream scoop and form ball around the truffle. Then roll in sugar and place on baking sheet about 1½ inches apart.

5. Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10 to 12 minutes. Cool the cookies on the sheets about 10-15 minutes, slide the parchment with cookies onto wire racks, and cool to room temperature. (I actually liked mine a little warm) Repeat with remaining dough and truffles.

Enjoy!