Chocolate Truffle Cookies

I've never made cookies before quite like this.  You whip together the eggs and sugar until tripled in volume.  These cookies were very light but still tasty.  They were a little too thin for my liking but I'm always willing to try something new, especially when it comes to chocolate and cookies.

 

Double Chocolate Cherry Truffle Cookies

From The Sweet Life: Desserts from Chanterelle

1/2 cup plus 1 tbsp all purpose flour
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cream of tartar
5 oz bittersweet chocolate
4 oz unsweetened chocolate
8 tbsp (1 stick) butter
4 eggs, room temperature
1 1/2 cups sugar
4 oz semisweet chocolate chips

Whisk together the flour, baking soda, salt, and cream of tartar and set aside.

Melt the bittersweet chocolate, unsweetened chocolate, and butter in a metal bowl set over a pot of simmering water. Stir frequently and remove from heat. Allow chocolate to cool for about 10 minutes.  Meanwhile, beat the eggs in a mixer fitted with the whisk attachment on medium speed. Add the sugar and beat until the eggs triple in volume and hold the lines of the whisk, about ten minutes.  Add the melted and cooled chocolate to the eggs on low speed. Beat until incorporated, then add the dry ingredients, chocolate chips, and dried cherries. Beat until just combined – do not overmix. Finish mixing by hand with a rubber spatula. The batter will be very runny. Cover the bowl with plastic wrap and refrigerate at least two hours.  Preheat the oven to 350 F and line cookie sheets with parchment paper. For large cookies, use two tablespoons to scoop the batter into large mounds. Place 2″ apart on sheet and bake 12-15 minutes. For small cookies, scoop the batter with two teaspoons and bake 8-10 minutes. The cookies puff in the oven and fall a bit once removed.