You will lose yourself completely to these cookies. Resistance is not only futile, it’s not even in the dictionary any more. Not when it comes to these cookies.
Just imagine: 2 pounds — yes, pounds — of chocolate in these cookies.
They don’t call these “Chocolate Truffle Cookies with Crackly Crust” for nothing.
The recipe is from the new “The Dahlia Bakery Cookbook” (William Morrow), of which I just received a review copy. The book is by Seattle superstar Chef Tom Douglas and Shelley Lance, his former pastry chef who’s now his chief recipe tester.