Gannon Truffle Cookies

A recipe from one of Greg’s colleagues at  Gannon University in Erie, PA.

2 squares (1 ounce each) unsweetened chocolate
2 c semisweet chocolate chips
1/3 c butter
1c sugar
3 eggs
1 1/2 t vanilla
1/2 c flour
2 T cocoa
1/4 t baking powder
1/4 t salt
confectioner’s sugar
Melt chocolate squares, the butter and 1 cup of the chocolate chips in a double boiler, then cool for 10 minutes. Beat sugar and eggs in a mixing bowl for 2 minutes, add vanilla and then the melted chocolate. Combine dry ingredients and add to chocolate mixture. Fold in the rest of the chocolate chips. Cover and chill for at least 3 hours.
Remove about a cup of dough at a time. With lightly floured hands, roll into 1 inch balls and place on ungreased cookie sheets. Bake at 350° for 10-12 minutes, until lightly puffed and set.  Cool on pan 3-4 minutes, then move to a wire rack to cool completely.  Repeat with remaining dough until done.  Dust the cookies with confectioners sugar when all are cool.

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