A friend recently spent a weekend in Columbus and my strongest recommendation was to eat at Northstar Cafe as much as possible. She’s a chocolate fiend, so I knew I didn’t even have to point out that she should definitely try the chocolate truffle cookie aka cookie brownie aka brookie. She returned with rave reviews, of both the restaurant and the cookie.
I got together with her for dinner recently and thought I would try to dig up the recipe to make some for her. These definitely aren’t exact, but they’re pretty close. I made them a lot smaller for easier popping. I almost ignored the tip about sticking them in the freezer, as I fall on the hot side of the hot/cold baked goods debate. (Yes, this is a thing, at least in the circles in which I travel.) So glad I followed the directions! These are good out of the oven or at room temp, but they are excellent straight from the freezer, which makes them oh-so-perfect to stash for chocolate emergencies on hot summer days.
Frozen Triple Chocolate Truffle Cookies
adapted from Bon Appetit
10 oz dark chocolate, chopped
½ c plus 2 t all-purpose flour
3 T unsweetened cocoa powder (I used dutched)
¼ t baking powder
¼ t salt
1 c sugar (I would probably cut this back to ¾ c next time I make these)
5 T butter, room temp
1 t vanilla
1 c chocolate chips
- Heat oven to 350 and line two large baking sheets with parchment.
- Using a double boiler or the microwave, melt the chopped chocolate. Set aside to cool for a few minutes.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In another medium bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating after each.
- Slowly add the melted chocolate and beat to combine. Add the vanilla.
- Add the dry ingredients, mixing just to combine. Stir in the chocolate chips.
- Drop the cookies by the tablespoon onto the baking sheets. Bake 9-11 minutes, until the tops are just starting to crack. Cool completely, then store in a sealed container in the freezer. These will be edible way longer than they will be around.