Chocolate Truffle Cookies

Chocolate Truffle Cookies

2 3/4 cups of all-purpose flour (Dry measuring cup)
1/4 cup cocoa powder
1 1/2 sticks real butter; softened
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup granulated sugar
1/2 cup light brown sugar
1/4 cup dark brown sugar
2 large eggs (room temperature)
1 3/4 cups of peanut butter flavor baking chips (dry measure)
3/4 cup pecans

Preheat oven 350 F.; then whisk flour, cocoa powder, salt, and baking soda
together in a medium sized bowl; set aside. In a large mixing bowl,
combine* butter, sugars, and all the flavorings together. Blend
ingredients together to form a grainy paste. Add eggs one at a time and
then mix after each addition. Blend just until mixed and remember to
scrape down sides of bowl with a rubber spatula. Do not over mix. Hand
stir in baking chips of your choice and nuts to your liking. Add flour
mixture and stir until all flour is completely blended with grainy sugar
paste base. Drop by rounded tablespoonfuls on an ungreased airbake cookie
sheet; about 2 inches apart. A 1-inch cookie scoop may be used instead of
a tablespoon. Bake 5-10 minutes. Immediately transfer cookies to cool
surface with a spatula. Cookies will be moist on top but slightly crisp
around edges. Allow cookie sheet to cool before baking another batch. It
makes 3-4 dozen per batch.

* Use an electric mixer unless otherwise instructed to hand stir.


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