It is freezing here today, so I made two treats, small batches of course. Heating up the house by heating up the oven. This recipe is for truffle cookies. I went with the 60 percent bittersweet chocolate, but you can use regular semisweet chocolate chips if you want. I used chocolate extract, but vanilla extract is fine (almond extract might be good too). I added chocolate chips and walnuts, although you could use whatever flavor chips you want (peanut butter would be heavenly, I imagine) or leave the nuts out. I also recommend chilling the dough to avoid the cookies spreading too much. Remember to preheat your oven for 20 minutes before baking to make sure your oven is at the right temperature.

• Ingredients
• 1 1/2 cups bittersweet chocolate chips
• 2 tbs butter
• 2 eggs
• 1 tsp chocolate extract
• 1/2 cup sugar
• 1/4 cup flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chocolate chips
• 1/4 cup walnuts

Melt butter and bittersweet chips in 30 second increments in microwave until you can stir mixture smooth. Add sugar. Mix in eggs and extract. Blend in dry ingredients. Fold in 1/2 cup chocolate chips and nuts. Chill 30 minutes. Scoop out 1/4 cup of dough. Form dough into mounds. Chill another 30 minutes. reheat oven to 350. Stagger on a cookie sheet lined with nonstick baking liners. Bake 9 to 12 minutes.

Cool completely. Store in covered container.