Truffle Chocolate Chip Cookie for True Chocolate Lovers

Made for real chocolate lovers - there are three times more chocolate than flour.

Ingredients

• 80 g flour
• 300 g dark chocolate (60%)
• 3/4 cup walnuts
• 1/2 cup dried cherries
• 115 g butter at room temperature
• 215 g sugar
• 3 large eggs
• 1.5 tbsp. l. cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp baking powder
• 1/4 tsp salt

Directions

1. Preheat oven to 175 ° C. Line a large baking sheet with baking paper. Pour the walnuts onto a baking sheet and place in the oven for 10-13 minutes, until a nutty flavor appears. Transfer the nuts to a cutting board and chop coarsely.
2. Sift flour, cocoa powder, baking powder, and salt together into a bowl.
3. Place the broken chocolate in a bowl and melt in the microwave, turning it on in pulses of 10 seconds. and stirring the mass each time.
4. Whisk the softened butter and sugar at high speed with an electric mixer until fluffy, 3-4 minutes. Add eggs one at a time, whisking well until smooth. Continue whisking for another 3 minutes. at high speed. Finally add melted chocolate and vanilla extract and stir well.
5. Set mixer to low speed and add flour mixture. Wait for the ingredients to mix and turn off the mixer.
6. Stir in the walnuts and cherries with a spatula.
7. Lay out 1 tbsp. l. dough at a distance of 4–5 cm from each other on baking sheets. Bake the cookies until they crack at the top, harden at the edges, but still soft in the middle, 14 to 16 minutes.
8. If you are not using all the dough in one go, leave it at room temperature while baking the first batch - chilling makes the dough harder.
9. Leave the finished cookies on baking sheets for 5 minutes, then carefully transfer to the wire rack and cool completely.