Cinnamon Chocolate Truffle Cookies

Directions

In a heatproof bowl, melt the butter and bittersweet chocolate. (you can do this in a double boiler, just make sure the bowl doesn't touch the water, or in the microwave)

Stir to combine until smooth and velvety. Set aside for 2-3 minutes.

Beat in the granulated sugar, brown sugar, cinnamon, vanilla extract and eggs.

Gently fold in the cocoa powder, flour, baking powder and salt.

Last, fold in the chocolate chips and/or chunks.

Refrigerate the cookie dough for 30 minutes to 1 hour. You can actually keep it refrigerated for up to 3 days, but scoop it after an hour otherwise it will harden too much.

Heat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat.

Using a large scoop , drop cookie dough on the prepared baking sheet.

Bake the cookies for 16 minutes. Cool on the baking sheet for 1-2 minutes before transferring them to a wire rack.

As soon as you remove the cookies from the oven, you can top them with more chocolate chips and/or chunks <- not included in the ingredients list.