Chocolate truffle cookies with a crackly crust from The Dahlia Bakery Cookbook: Sweetness in Seattle: 125 of Our Favorite Recipes by Tom Douglas and Shelley Lance

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on August 11, 2014

    My cookies did not crackle; I probably did not mix the ingredients exactly as called for, although I believe I was not far off. This book gives very detailed directions, so I try to follow them closely. That said, they were still delicious, even as dull brown lumps. People loved them, and one friend rightly pointed out that they would pair very well with red wine. These are definitely for chocolate lovers only, as they are packed with intense dark chocolate flavor. Keeping the cost reasonable, I used Trader Joe's Pound Plus 70% Belgian dark chocolate bars.

  • bellatavia on January 20, 2014

    This is a very expensive recipe to create, as it uses 32 ounces of bittersweet chocolate. it is also a fussy recipe -- if you don't beat the ingredients correctly, the cookies will not crackle. You must seriously love chocolate to enjoy these cookies. It was just too much for me; I won't be making these again. Having said that, the cookie is a crowd-pleaser, since most people believe that the more chocolate is in something, the better it is.

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