Mini Chocolate Truffle Cookies

Preheat the oven to 190°C. Line a baking sheet with parchment paper.

In a medium-sized bowl, combine the 1/6 cup of cubed butter and 1/2 cup of sugar. Use an electric mixer to cream the butter and sugar until light and fluffy.

Beat in the 2 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the 3/4 teaspoon of vanilla extract and mix well.

In a separate bowl, whisk together the 1/4 cup of all-purpose flour, 1 tablespoon of baking cocoa, 1/8 teaspoon of baking powder, and 1/8 teaspoon of salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Melt the 1 cup of semisweet chocolate chips along with 2 oz of unsweetened chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Fold the melted chocolate into the dough until well combined.

Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-14 minutes or until the edges are set and the centers are slightly soft. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

If desired, dust the cooled cookies with confectioners' sugar for an extra touch of sweetness.