Chocolate Truffle Cookies
Chocolate Truffle Cookies are intensely chocolate, soft and rich! Perfect for you chocolate lovers!
I know there are people out there who don’t really love chocolate. I mean, I know that’s not you and me…but I HEAR there are people. So today, the non-chocolate lover in your life will have to step aside because we’re going to celebrate the most chocolaty cookie that I have probably ever made. This is rich, chewy, packed with 3 different types of chocolate, with only a little flour added. They’re like a melty, intense chocolate truffle…in cookie form!
Interested?
I knew I could count on you…
Another fantastic thing about these cookies is there is no mixer required.
AND before you ask, yes, you can use different types of chocolate. If you prefer to use milk chocolate, you can sub that in for some of the semi-sweet… I wouldn’t sub in all milk, but some would be good. It will definitely make you cookie a little sweeter, though…but I’m going to assume that if you’re a milk chocolate lover, that’s fine with you!
First you melt your unsweetened chocolate and semi-sweet chocolate together with a little bit of butter…
Then mix in some whisked eggs, sugar, and vanilla…
Oh, that pretty swirl.
Then add in flour, cocoa powder, baking powder, salt, and a little flour.
It’s a thing of beauty.
Finally fold in some more chocolate chips…
You’ll now need to chill the dough. This is not an optional step.
Once it’s chilled, use a scoop to portion out the dough. It’s thick and delicious.
And they will bake up like perfection!
They are gooey when they’re warm, and when they cool they are thick and rich.
I bet these would be great with mint chips, right? Oh the possibilities!
Enjoy!
Print
Ingredients
- 4 ounces unsweetened chocolate, chopped
- 2 cups semi-sweet chocolate chips, divided
- 6 tablespoons butter, cubed
- 3 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup all purpose flour
Instructions
- Place unsweetened chocolate, 1 cup of chocolate chips, and the butter in a large, heat-safe bowl on top of a pot of simmering water (double boiler). Stir constantly until the chocolate is melted and smooth. Remove from heat and set aside to cool slightly.
- In a medium bowl combine the eggs, sugar and vanilla. Whisk to 2 minutes until pale in color and slightly thickened. Alternately you can do this step using your stand mixer and whisk attachment.
- Pour the egg mixture into the melted chocolate and stir to combine.
- Add in the cocoa powder, baking powder, salt, and flour. Stir until combined and smooth.
- Fold in the remaining chocolate chips.
- Cover the bowl with plastic wrap and chill at least 1 hour.
- When you’re ready to bake preheat the oven to 350°F, and line a baking sheet with parchment paper.
- Remove the cookie dough from the refrigerator and using a medium (2 tablespoon) sized cookie scoop, portion out the dough, dropping onto the prepared baking sheet, about 2 inches apart. If you do not have a cookie scoop, you can portion out the dough with a spoon and roll into balls before placing onto the baking sheet.
- Bake for 9-10 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for 3-5 minutes and then transfer to a wire rack to cool completely.
Notes
recipe from all recipes
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Those look incredible! I am so making them and adding peanut butter chips…Thanks!!!
These look delicious! Do you know if they freeze well and if so, for how long?
I love all the chocolate! Can these be frozen for Christmas if I bake them now?
The dough can be made 3-4 months before Christmas.
Portion it according to your desire , keep it well-wrapped
so it doesn’t pick up odor from other food products
and store it in the freezer.
I have been making these for years. I got the recipe from A Taste of Home magazine. They are absolutely the best cookies. I roll them a little smaller for more of a true truffle size. When cooled completely dust with powdered sugar for a fancy look. I then put them in a fancy baking box with tissue paper for a wonderful home made hostess gift. I have had more compliments than I can say with this recipe. They at first don’t look like anything special but just wait until you taste them!
Absolute YUM!
Any suggestions for high altitude? I’m not in Denver, but pretty high none-the-less.
I’m at 4500′ and baked them for 12 minutes at 360 (I always do cookies at 360) and then let them cool on the pan for 7 minutes. This was just right!
That dough looks so yummy, I could eat it straight out of that bowl:) Can’t wait to make them
Shelly, I would love to make these for Christmas gifts, but would like to stockpile the dough in my freezer for convenience’s sake. Normally I have no issues with freezing any kind of dough, but these cookies have such a low flour content I’m not sure. Any thoughts? Thank you for such a decadent idea! As always, you’re my favorite dessert blogger.
Hi! I would actually bake these cookies and then freeze them. You’re right, with the lower flour content I would be hesitant to freeze the dough as well.
Yum! This is my kind of cookie!
Does anyone know if you can freeze these for a few weeks, or will they hold up in the refrigerator for a few weeks until Christmas?
These would be a great cookie to freeze!
I just made these, and they are truly delicious. A couple of ideas: I used a butter spray lightly on the pan instead of the parchment paper, and it worked very well, but I only left the cookies on the pan for about 2 – 3 minutes to cool before carefully moving them to a cooling rack. Also, there’s such a small amount of flour that I decided to try using gluten-free flour and 1/4 teaspoon of xanthan gum. Now, my son can eat them, too. Absolutely incredible cookies. Thanks for the post. : )
great tips!!
This looks like a chocolate lovers dream come true! Yum!
I just made these tonight and they are delicious. The easiest cookie I’ve ever made. I followed the recipe exactly, except I melted the chocolate in the microwave at 50% power. Thanks for sharing. I will definitely keep this in my recipe book. Matty
So glad you liked them!!
These look so decadent 🙂 I would also sub in some milk chocolate chips like you mentioned. I love milk chocolate above all else 🙂 Ty for the recipe Shelly!
I’ve made these twice, and they are OMG Great!!! And I just thought of a twist on them. What do you think about this. After chilling the dough, roll them into balls. And Pulverize nut of your choice. Then roll the cookie balls in the Pulverized nuts. Press down a little on the cookie sheet and bake. I’m going to try this, this weekend.
great idea!!
Hi Shelly, Can i replace the flour with Buckwheat Flour?
How long can they stay out on the counter for?
In an airtight container up to 3 days for best freshness!
Do you use unsalted butter or salted butter?
I use salted but that is a personal preference!
Substitute for eggs