Dark Chocolate Truffle Cookies

Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat (8 ounces of chocolate is a little more than a 200 gram baking chocolate bar).

In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl (either by hand or in your stand mixer), beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Do not over-mix the flour. Fold in chocolate chips.

Cover the dough with plastic wrap and place in the fridge for 4 hours (or even overnight!).

Preheat oven to 350ºF. Place parchment paper on an ungreased baking sheet. Wet your hands with water then begin to roll the dough into 1-inch balls, placing them about 2 inches apart. Do this quickly; if you are doing the cookies in batches, refrigerate the dough in between rounds.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12–15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack or wax to cool completely.

If making several batches of these cookies and using the same cookie sheet, make sure that the cookie sheet cools before preparing the next batch for baking.