What's This?

Truffles.
From what?
Uhhhh...

I have been ignoring the bag of truffles in the back of the refrigerator for about 5 years now. They somehow had melted into a giant ball but I wasn't about to throw out a bag of chocolate so I stuck them in the fridge to deal with later. Much later. These cookies will leave him speechless.

Chocolate Filled Cookies
Adapted from Sing for Your Supper
Makes about 18 cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
Ganache style truffles, about 1/3 oz each, chilled (ie: soft ones, not chocolate covered ones or make your own. The ones at Sam's Club are perfect. My truffles came out of the fridge and were easy to handle)
Sea salt

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Drop by rounded ice cream scooper onto ungreased baking sheet. They should be about a 2-inch ball. Flatten balls to make about 3-inch circles. Place one truffle in middle of circle and fold up the dough around the truffle making sure to cover it completely. Pick up the dough to form a well shaped ball. Return to cookie sheet. Repeat with remaining dough. Leave plenty of space between cookie balls. Sprinkle with sea salt. If you forget the sea salt you can still sprinkle it after it comes out of the oven pressing the salt gently into the cookie.

Bake for 9 to 11 minutes or until golden brown. I bake mine for 10 minutes 30 seconds. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

If you wish to make your own ganache here is a good recipe.

6 oz chocolate chips, semisweet or bittersweet. I like to use half milk chocolate and half semisweet.
3/4 c. heavy whipping cream

Place chocolate chips in a bowl. Heat cream to scalding point (bubbles forming around the edge) over medium heat. Pour hot cream over chocolate chips. Stir until smooth. A wire whisk works great for this. Chill until easy to handle. Can be made a day ahead. Slightly soften at room temperature for ease in handling.