Fair Trade Chocolate Cardamom Truffle Cookies
Renowned chef Malika Ameen  shares a decadent and fudgy cookie recipe that is a chocolate lover's dream. A simplified version of a rich chocolate truffle, with a whisper of sweet cardamom, these cookies will be sure to impress your loved ones on Valentine's day. Bake a batch of these and watch them disappear in minutes!
Yield: 2 dozen
- ¼ cup All Purpose Flour
- ¼ teaspoon Baking Powder
- ¾ teaspoon Fair Trade Certified Ground Cardamom 
- ¼ teaspoon Kosher Salt
- 8 ounces Fair Trade Certified Dark Chocolate , Chopped
- 2 tablespoons Unsalted Butter
- 2 Large Eggs
- ½ cup Fair Trade Certified Cane Sugar 
- 1 teaspoon Fair Trade Certified Vanilla Extract 
- 2 ounces Fair Trade Certified Dark Chocolate , Cut into Chunks or Fair Trade Certified Chocolate Chips
In a heatproof bowl over a double boiler melt chocolate and butter until smooth. Set aside.
Combine flour, baking powder, cardamom and salt, and mix to combine.
In another heatproof bowl mix together sugar and eggs and combine with a whisk. Place egg mixture over double boiler over gently simmering water and whisk constatntly until mixture is hot to the touch.
Remove from heat and add to warm chocolate mixture. Stir to combine.
Add vanilla extract and mix to combine.
Gently stir in flour mixture. Cool for a few minutes.
Add chocolate chunks and mix.
Chill for 10-15 minutes.
Scoop rounded tablespoons of batter (25 grams) and place on a parchment lined baking tray. Bake at 350 for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven.
Cookies should be very soft and gooey in the center.