Passover Chocolate Orange Truffle Cookies

Steve Poses, an excellent restaurateur in Philadelphia created a rich, dense chocolate cookie that almost resembles a chocolate truffle when served within an hour or so after baking. I experimented with this cookie to make it usable for Passover and gluten-free. You can make these in advance and freeze them for holiday use. The following is adapted from his recipe. You may substitute unsalted butter for the coconut oil for a dairy version. Enjoy!

3 ounces semi-sweet chocolate broken into pieces

1 ounce square unsweetened chocolate, broken in half or coarsely chopped

1 tablespoon coconut oil (unfiltered or filtered)

1/3 cup light brown sugar

1 tablespoon potato starch

1 large pinch of Kosher for Passover baking soda, optional

1 egg

1 tablespoon Kosher for Passover Orange liqueur

½ teaspoon orange extract or almond extract

1 cup semi-sweet chocolate chips

1.  Combine the first three ingredients in a 1 quart bowl, place in an 8 inch frying pan filled with ½ inch of water. This creates a double boiler effect. Melt chocolate over moderate heat, stirring once to combine ingredients. Remove the bowl of chocolate from the water bath. Set aside.
2.  Whisk the brown sugar, potato starch and baking soda (if using) in a 2 quart bowl.
3.  Add the egg, orange liquor and the extract and whisk well to incorporate some air. Add the chocolate mixture and whisk to combine.
4.  Stir in the chocolate chips and mix with a rubber spatula. When combined, cover with plastic wrap and refrigerate until firm but not hard- about 40 minutes.
5.  Pre-heat oven to 325F.
6.  When dough is chilled, use a melon baller or a small ice cream scoop or a teaspoon to scoop out about 25-30 balls of dough. You can use your hands to form balls but it will be a little messy as chocolate melts in your hands.
7.  Place cookies on parchment lined cookie sheets and bake for 8-10 until tops are crisp but cookies are soft. Serve soon after baking or cool completely before freezing for later use. Defrosted cookies can be re-heated in the microwave for 15 seconds if you like. You could also shape into balls, freeze unbaked and then bake from their frozen state for 8-10 minutes to create a molten chocolate cookie. Let them sit for at least 15 minutes before serving so that you can pick them up.