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Here are the ingridients that are needed to cook a delicious Creame Brulee Truffle Filled Chocolate Cookies:
- You need 3/4 cup of unsweetened cocoa powder.
- Prepare 2 1/2 cups of all purpose flour.
- You need 1 teaspoon of baking soda.
- Get 1/2 teaspoon of salt.
- Get 10 ounces (2 1/4 sticks) of unsalted butter at room temperature.
- Use 1 cup of granulated sugar.
- Prepare 1 cup of packed light brown sugar.
- Get 1 1/2 teaspoons of vanilla extract.
- Take 2 of large eggs.
- Prepare of about 20 Godiva Creme Brulee Truffles, cold.
- Take of For Snowflake Decoration.
- Take 1 of snowflake chocolate transfer sheet.
- You need 7 ounces of Lindt Exellence Extra Creamy Milk Chocolate.
Done with the ingridients? Here are the procedures on cooking Creame Brulee Truffle Filled Chocolate Cookies:
- Preheat the oven to 350. Line baking sheets with parchment paper.
- In a now whisk together flour, unsweetened cocoa powder, baking soda and salt.
- In another large bowl beat butter and both sugars until light and fluffy.
- Add eggs one at a time beating in each egg, add vanilla.
- Add flour mixture and beat just untl combined.
- Take about 1 1/2 tablespoon of dough and flatten into a disk.
- Place a creme brulee truffle in the center of the disk.
- Bring disk around to completely cover truffle in a ball.
- Place 2 inche's apart on prepared pan and bake 9 to 12 minutes until puffed and tops are set. Cool 5 minutes then transfer to wire racks to cool completely.
- Make Snowflake transfer decoration, Optinal.
- Cut snowflake transfer sheet into strips large enough to cut out the exact number of 2 inch circles you need for each cookie.
- Be sure they are printed side up.
- Melt 7 ounces milk chocolate in the microwave, stir until smooth.
- Pour chocolate to get a thin layer to cover transfer, smooth with an offset soatula.
- Refrigerste until almost set, about 1 hour then cut out 2 inch circles.
- Peel off transfer and center circle on each cookie, if they need apply a dot of bakers gel to help them stick to cookie surface.
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